Browse by origin
Microbial (yeast, bacteria, fungi) ingredients
Ingredients sourced from microbial (yeast, bacteria, fungi) materials.
7 ingredients in this view.
Traditional · Fermented foods
Aspergillus Oryzae Ferment
Kōji · INCI: Aspergillus / Rice Ferment Extract (for rice-substrate koji preparations)
Supplements · Carotenoids
Astaxanthin
Asuta kisanchin
Cosmetics · Fermented ingredients
Galactomyces Ferment Filtrate
Galactomyces hakkō roeki
Supplements · Mushroom extracts
Japanese Reishi Mushroom
Nihonsan reishi
Cosmetics · Quasi-drug actives
Kojic Acid
Kōji-san
Supplements · General functional
Nattokinase
Nattō kināze
Cosmetics · Other
Polyglutamic Acid
Poriguru tamin-san · INCI: Polyglutamic Acid / Sodium Polyglutamate
FAQ: Microbial (yeast, bacteria, fungi) ingredients
Q. Why browse Japanese ingredients by origin type?
Browse Japanese ingredients by source category — plant-derived, marine, fermented, microbial, animal, mineral, or synthetic. This page lists 7 ingredients tagged with the Microbial (yeast, bacteria, fungi) origin type, helping formulators and brand planners shortlist candidates by use case rather than by category alone. Examples include Aspergillus Oryzae Ferment, Astaxanthin, Galactomyces Ferment Filtrate, and Japanese Reishi Mushroom.
Sources
- OEM JAPAN — glossary navigation taxonomy
Q. Does 'Microbial (yeast, bacteria, fungi)' classification affect export documentation?
Yes. Animal-origin ingredients require BSE/TSE statements for many markets; marine-origin ingredients commonly need radiation-test certificates for post-2011 Japan exports; microbial/fermented ingredients may require non-GMO and substrate-origin documentation. Buyers should request the relevant ingredient-class documentation up front.
Sources
- Industry knowledge — Japanese ingredient export documentation
Industry-knowledge claim — not yet pinned to a single primary source