MOYASHIMON

This species is found in animal digestive systems, including humans. It is the main cause of secondary infections in hospitals today. Vancomycin is one of the strongest antibiotics used today and Enterococcus has developed a resistance to it. Studies suggest that not only has the Enterococcus species developed an immunity to Vancomycin but that it may act as a blueprint for other bacteria to do the same.

Full: Vancomycin-resistant Enterococcus
Japanese: VRE
Type: Bacteria

Manga Notes:
Vancomycin Resistant Enterococcus (Ch 07)

Story Details:
This bacterium is first seen in the hospital at the end of Episode 4. The doctors are concerned that Sawaki Tadayasu has contracted E. coli from the food, not understanding that he is suffering the effects of lactose intolerance.

Escherichia coli (abbreviated as E. coli) are a large and diverse group of bacteria. Although most strains of E. coli are harmless, others can make you sick. Some kinds of E. coli can cause diarrhea, while others cause urinary tract infections, respiratory illness and pneumonia, and other illnesses.

Full: Escherichia coli
Japanese: E Cori
Type: Bacteria

Manga Notes:
Bacteria of the large intestine. Please avoid using your hands, even if there is no toilet paper. (Ch 11)

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

The differences are more evident in other things Like the length of the life cycle of the yeast: how long will it work before becoming dormant, or how robust or fickle it is against alcohol and/or temperature. Which alcohols, esters and other things it tends to give off as by-products of its life cycle during fermentation is of course, another important factor.

Full: yeast
Japanese:
Type: Fungus

In fact, when the cells of two yeast strains are set next to each other in a microscope, the average person is not likely to be able to tell the difference.

Full: yeast
Japanese:
Type: Fungus

How does one strain of yeast physically differ from another? There are many ways, but not all are so obvious. It is often not simply a matter of size or physical appearance.

Full: yeast
Japanese:
Type: Fungus

Each yeast will give rise to its own specific array of chemical compounds, with scary names like ethyln caproate and isamyl acetate. These will be present in varying quantities, depending on the choice of yeast and the successful progress (or lack thereof) of the fermentation. Which esters, alcohols and other compounds are produced are highly dependent on the temperature at which fermentation takes place.

Full: yeast
Japanese:
Type: Fungus

Yeast converts sugar to alcohol and carbon dioxide. It is the heart of the creation of all alcoholic beverages. But different yeast strains will produce different things, like esters, alcohols, and acids and other chemical compounds that affect the nuances of fragrance and flavor.

Full: yeast
Japanese:
Type: Fungus

The importance of yeast in the production of sake is extremely important, as yeast influences many elements of sake taste, most noticeably sake fragrance. And since our sense of taste is highly influenced by (if not dependent on) our sense of smell, this is crucially important.

Full: yeast
Japanese:
Type: Fungus

Yeast species either require oxygen for aerobic cellular respiration (obligate aerobes) or are anaerobic, but also have aerobic methods of energy production (facultative anaerobes). Unlike bacteria, no known yeast species grow only anaerobically (obligate anaerobes). Yeasts grow best in a neutral or slightly acidic pH environment.

Full: yeast
Japanese:
Type: Fungus

Yeasts are chemoorganotrophs, as they use organic compounds as a source of energy and do not require sunlight to grow. Carbon is obtained mostly from hexose sugars, such as glucose and fructose, or disaccharides such as sucrose and maltose. Some species can metabolize pentose sugars such as ribose, alcohols, and organic acids.

Full: yeast
Japanese:
Type: Fungus

The word "yeast" comes from Old English gist, gyst, and from the Indo-European root yes-, meaning "boil", "foam", or "bubble"'. Yeast microbes are probably one of the earliest domesticated organisms. Archaeologists digging in Egyptian ruins found early grinding stones and baking chambers for yeast-raised bread, as well as drawings of 4,000-year-old bakeries and breweries.

Full: yeast
Japanese:
Type: Fungus

Yeasts do not form a single taxonomic or phylogenetic grouping. The term "yeast" is often taken as a synonym for Saccharomyces cerevisiae,but the phylogenetic diversity of yeasts is shown by their placement in two separate phyla: the Ascomycota and the Basidiomycota. The budding yeasts ("true yeasts") are classified in the order Saccharomycetales

Full: yeast
Japanese:
Type: Fungus

Researchers have used it to gather information about the biology of the eukaryotic cell and ultimately human biology. Other species of yeasts, such as Candida albicans, are opportunistic pathogens and can cause infections in humans. Yeasts have recently been used to generate electricity in microbial fuel cells, and produce ethanol for the biofuel industry.

Full: yeast
Japanese:
Type: Fungus

By fermentation, the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols – for thousands of years the carbon dioxide has been used in baking and the alcohol in alcoholic beverages. It is also a centrally important model organism in modern cell biology research, and is one of the most thoroughly researched eukaryotic microorganisms.

Full: yeast
Japanese:
Type: Fungus

Yeast size can vary greatly depending on the species, typically measuring 3–4 µm in diameter, although some yeasts can reach over 40 µm. Most yeasts reproduce asexually by mitosis, and many do so by an asymmetric division process called budding.

Full: yeast
Japanese:
Type: Fungus

Yeasts are eukaryotic microorganisms classified in the kingdom Fungi, with 1,500 species currently described (estimated to be 1% of all fungal species). Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of strings of connected budding cells known as pseudohyphae, or false hyphae, as seen in most molds.

Full: yeast
Japanese:
Type: Fungus

With the companion of kumonosukabi, also the tenpe germ being called, it increases. As for fermentation food TEMPE of the Indonesian tradition. This germ which grows in the hibiscus causing, it increases. Travelling, as for those where you think, as for Asia it is my public becoming, it is thing.

Full: Rhizopus oligosporus
Japanese:
Type: Fungus

This species is generally found in warm seawater. The bacteria itself requires salt water to multiply. This bacteria is the number one cause of sea food related illness. Most cases of illness are cause by consuming undercooked sea foods. Outbreaks of this bacteria have increased recently, scientists believe that the global warming of ocean water is to blame.

Full: Vibrio parahaemolyticus
Japanese: V. パラヘモリティカス, V. parahemoriteikasu
Type: Bacteria

Manga Notes:
Story Details:
We are introduced to this bacteria when Mutou Aoi returns from her global quest for fermented foods. Mutou is given a meal after she arrives at the lab, Sawaki Tadayasu sees this microbe when looking at her plate. We learn from Hasegawa Haruka that it is one of Asia's top 5 food poisoning microbes.

This bacteria lives in brackish water and its only know "host" is the human intestine. It produces a specific toxin called choleragen which causes diarrhea, this can lead to other medical complications.

Full: Vibrio cholerae
Japanese: V. コレレ, V. korere
Type: Bacteria

Manga Notes:
Story Details:
We are introduced to this bacteria when Mutou Aoi returns from her global quest for fermented foods. Mutou is given a meal after she arrives at the lab, Sawaki Tadayasu sees this microbe when looking at her plate. We learn from Hasegawa Haruka that it is one of Asia's top 5 food poisoning microbes.

Shigella dysenteriae is a species of the rod-shaped bacterial genus Shigella. Shigella species can cause shigellosis (bacillary dysentery). Shigellae are Gram-negative, nonspore-forming, facultatively anaerobic, nonmotile bacteria.

Full: Shigella dysenteriae
Japanese:
Type: Bacteria

Plesiomonas shigelloides is a species of bacteria. It is a Gram-negative, rod-shaped bacterium which has been isolated from freshwater, freshwater fish, and shellfish and from many types of animals including cattle, goats, swine, cats, dogs, monkeys, vultures, snakes, and toads

Full: Plesiomonas shigelloides
Japanese:
Type: Bacteria

Salmonella is a genus of rod-shaped, Gram-negative bacteria. There are only two species of Salmonella, Salmonella bongori and Salmonella enterica, of which there are around six subspecies and innumerable serovars. The genus belongs to the same family as Escherichia, which includes the species E.coli.

Full: Salmonella
Japanese:
Type: Bacteria

Methane bacillus is relatively increased by sub culturing in the same solution as soon as the fermentation begins (without pasteurising). The hydrogen bacillus, on the other hand, is obtained by first pasteurising before each reinoculation so that the methane bacilli, at this time in the vegetative form, are killed and the hydrogen bacilli in spore form are carried over.

Full: Methane bacillus
Japanese:
Type: Bacteria

Trichophyton mentagrophytes is known to be a species complex composed of several species or variants, which occur in both human and animals. Since the T. mentagrophytes complex includes both anthropophilic and zoophilic pathogens, accurate molecular identification is a critical issue for comprehensive understanding of the clinical and epidemiological implications of the genetic heterogeneity of this complex.

Full: Trichophyton mentagrophytes
Japanese:
Type: Fungus

This is a type of fungus that generally causes Athlete's Foot, Jock Itch, and Ringworm. Trichophyton rubrum is the most common source of fungal skin infections.

Full: Trichophyton rubrum
Japanese: T.ルブラム, T. ruburamu
Type: Fungus

This is a species I could not discover. The Moyashimon website goes into detail on a number of microbes and simply refers to this as a microbe that causes wakiga or exessive body oder, specifically axillae or armpit odor. After looking at several sources I have determined that it may be the from the Corynebacterium species. The Corynebacterium family is the only bacterium that has a C. in the beginning of the name and there are several sub-species which ji/gi or je/ge could fall under, when parsing the Japanese pronuciation. I am not familar enough with microbiology to make an apropreate guess as to which species or sub-species this may be refering to. Please contact me if you have found additional references, outside Moyashimon fan sites.

Full: Corynebacterium jihuteroidodesu
Japanese: C･ジフテロイドデス, C. jihuteroidodesu
Type: Bacteria

Story Details:
This is a aerobic diphtheroid bacteria.

Propionibacterium acnes is the relatively slow-growing, typically aerotolerant anaerobic, Gram-positive bacterium (rod) linked to the skin condition acne; it can also cause chronic blepharitis and endophthalmitis,[1] the latter particularly following intraocular surgery. The genome of the bacterium has been sequenced and a study has shown several genes can generate enzymes for degrading skin and proteins that may be immunogenic (activating the immune system).

Full: Propionibacterium acnes
Japanese: P. アクネス
Type: Bacteria

The Trichophyton species is a major causes of hair, skin, and nail infections. T. tonsurans is specific to the South American region. Trichophyton rubrum is also in this family of fungi, identified as the cause of Hasegawa Haruka's athlete's foot in Anime Episode 01 and Manga Chapter 02

Full: Trichophyton tonsurans
Japanese: T. トンズランス, T. tonzuransu
Type: Fungus

Malassezia was formerly known as the Pityrosporum species. The Malassezia species is a type of yeast commonly found on humans and other animals. The yeast feeds on oils and is one of the main causes of dandruff and seborrhoeic dermatitis. When the fungus multiplies too rapidly the oil used in cell growth is depleted and dry flaking skin is the result.

Full: Malassezia furfur
Japanese: M. フルフル, M. huruhuru
Type: Fungus

Lentinus edodes is the scientific name for the shiitake mushroom (椎茸). This mushroom is used heavily in Japanese cooking and can been found in Chinese, Japanese, Korean and Thai cooking. It is considered a delicacy and also has medicinal properties. It has been proven to help the immune system, it has anti-bacterial properties, it has anti-viral properties, inhibits protease, and reduces platelet aggregation
A condition where platelets stick together and can cause a plug. There is also research that suggests it has anti-cancer properties.

Full: Lentinus edodes
Japanese: L. エドデス, L. edodesu
Type: Fungus

Tricholoma matsutake is the scientific name for the matsutake mushroom or pine mushroom. This is a highly regarded mushroom which grows in China, Japan and Korea. This is used in Japanese cuisine and is also considered a special gift in the corporate world, where it is common to give mushrooms and melons. The matsutake grows under trees and is associated with the Japanese Red Pine.

Full: Tricholoma matsutake
Japanese: T. マツタケ, T. matsutake
Type: Fungus

This bacteria can be found in soil and in water. Subspecies are also responsible for chronic pulmonary problems in cystic fibrosis patients. Because the bacteria's gnome has not been mapped there are frequent errors in identification.

Full: Alcaligenes latus
Japanese: A. レータス, A. rātasu
Type: Bacteria

This microbe is first seen around the kiviak when Hasegawa Haruka reprimands Itsuki Keizou Sensei for digging up her experiment without her permission.

The current name used for this fungus is F. oxysporum, F. vasinfectum is a prior name for the subspecies which is no longer used. This is a filamentous fungus which is found in air and in soil. This fungus is pathogenic to a wide range of plants and is also known to cause opportunistic disease in humans, mainly found in transplant patients. The Fusarium species is also highly resistant to medications which makes infections hard to treat.

Full: Fusarium vasinfectum
Japanese: F. バシンフェクタム, F. bashinhuekutamu
Type: Fungus