MOYASHIMON

This is Yellow Aspergillus oryaze. It is a filamentous fungus or a mold primarily utilized in production of sake, miso and soy sauce. It is considered Japan's national micro-organism, kokkin, just as the cherry blossom is the national flower.

Full: Aspergillus oryzae
Japanese: A. オリゼー, A. orizē
Type: Yeast

Manga Notes:
Generally pops out when you think of it. Thinks it can do almost anything. (Ch 02) The important thing is microbes are everywhere. (Ch 04) Also known as yellow yeast-starter. (Ch 05) Yellow yeast. Usually sticks to Sawaki. It came from his family home. (Ch 07) It talks a lot!?! (Ch 08) The representative mould of Japanese brewing. It turns starch into sugar, especially glucose. It becomes most lively around 50°C (Ch 09) It appears every chapter. It rides on Sawaki's shoulder because it came from his family home!?! (Ch 10)

Story Details:
This microbe is voiced by Yumi Touma. A. oryzae is considered the main character of the micro-organisms and is seen early and frequently throughout both the manga and anime series. This is the first microbe seen in the series, both manga and anime. Sawaki Tadayasu's grandfather is speaking about him as a child playing with "something" they could not see. Sawaki is seen in a shed with the A. oryaze around him.

In Japan it is used to make the ferment (Kōji) of soy sauce, the mirin and other lacto-fermented condiments like tsukemono. Soy sauce is a condiment produced by fermenting soybeans with Aspergillus sojae,[1] along with water and salt.

Full: Aspergillus sojae
Japanese: A. ソーエ, A. sōe
Type: Yeast

Manga Notes:
Talks alot when it is about umami. (Ch 02) A grown up who talks about umami. (Ch 05)

Story Details:
This is first seen in Itsuki Keizou Sensei's lab. Hasegawa Haruka demands that Sawaki Tadayasu prove his ability, these are seen in a miso culture.

This microbe is a fungus that creates alcohol from sugars. Saccharomyces cerevisiae is a species of yeast. It is perhaps the most useful yeast, having been instrumental to winemaking, baking, and brewing since ancient times. It is believed that it was originally isolated from the skin of grapes (one can see the yeast as a component of the thin white film on the skins of some dark-color fruits such as plums; it exists among the waxes of the cuticle).

Full: Saccharomyces cerevisiae
Japanese: S.セレビシエ, S. serebishie
Type: Yeast

Manga Notes:
It taught humans how to ferment. (Ch 04) The boils on his face are a mark of his family. (Ch 05)25°C is the ideal temperature for multiplication. A representative yeast, but it is still a secret that it has a good friend called S. Sake. When it doesn't produce much bubbles, please purchase "super dry yeast" to help it. (Ch 09)

Story Details:
Voiced by: Misa Tamagawa. This is first seen in Itsuki Keizou Sensei's lab. Hasegawa Haruka demands that Sawaki Tadayasu prove his ability, these are seen in a petri dish culture. This microbe is also seen around Yuuki Kei at his family brewery.

spergillus niger or A. niger is a fungus and one of the most common species of the genus Aspergillus. It causes a disease called black mold on certain fruits and vegetables such as grapes, onions, and peanuts, and is a common contaminant of food, and used in the production of awamori. It is ubiquitous in soil and is commonly reported from indoor environments, where its black colonies can be confused with those of Stachybotrys (species of which have also been called "black mould")

Full: Aspergillus awamori
Japanese: A. アワモリ, A. awamori
Type: Yeast

Manga Notes:
Its citric acid producing ability is stronger than its ability to convert starch to sugar. Since it is also able to inhibit bad bacteria it is often used in alcohol brewing, in warm climates. (ch 09)

Story Details:
Voiced by: Hisanori Yoshida. This is first seen in Itsuki Keizou Sensei's lab. Hasegawa Haruka demands that Sawaki Tadayasu prove his ability, these are seen in a petri dish culture.

This is a black Aspergillus oryzae used in the production of shōchū. Translation Note: The term "niger" is used in many cultures outside of the United States with no pejorative connotations. In the case of Aspergillus niger it is used to describe the black color of the micro-organism.

Full: Aspergillus niger
Japanese: A. ニガー, A. nigā
Type: Yeast

Manga Notes:
Produces citric acid in the shadows. (Ch 02) Black yeast. Used in brewing shochu. Also often used in the industry. (Ch 09)

Story Details:
Voiced by: Daisuke Sakaguchi and Noriaki Sugiyama.

This species is found in soil, water, air, sewage, plants, and is part of our intestinal flora. It can be an opportunistic microbe when the host has a depressed immune system. This yeast is also known to spoil milk.

Full: Geotrichum species
Japanese: ゲオトリクム, Geotorikumu
Type: Yeast

Manga Notes:
Concerned with being fair, it likes to stay home and drink milk. (Ch 04)

Story Details:
This species is first seen floating around in Misato Kaoru and Kawahama Takuma's dorm room.

The term ‘sake yeast’ is generally used to indicate the Saccharomyces cerevisiae strains that possess characteristics distinct from others including the laboratory strain S288C and are well suited for sake brewery. Sake is a traditional Japanese alcoholic beverage that is fermented from steamed rice by the concerted action of two types of microorganisms, filamentous fungi and yeast. In the production of sake, enzymes secreted by the fungus Aspergillus oryzae, which is grown on steamed rice, convert rice starch into glucose. Yeast cells in the sake mash then produce ethanol, higher alcohols and their esters, organic acids and amino acids, which are important components that contribute to sake aroma and taste.

Full: Saccharomyces sake
Japanese:
Type: Fungus / Yeast