| Word | Reading | Meaning | Level |
|---|
| 発酵 | はっこう | fermentation | N4 |
| 酵素 | こうそ | bio-enzymes | N1 |
| 酵母 | こうぼ | yeast, fermenting agent | N1 |
| 酵素力価 | こうそりきか | enzymatic titer and activity | N1 |
| 酵母菌 | こうぼきん | Zygosaccharomyces yeast cultures | N1 |
| 酵母増殖 | こうぼぞうしょく | rapid multiplication of yeast cells | N1 |
| 発酵熱 | はっこうねつ | internal metabolic heat of fermentation | N1 |
| 低温発酵 | ていおんはっこう | low-temperature long-term fermentation | N1 |
| 静置発酵 | せいちはっこう | static surface fermentation method | N1 |
| 産膜酵母 | さんまくこうぼ | film-forming aerobic surface yeasts | N1 |
| 乳酸発酵 | にゅうさんはっこう | lactic acid biological fermentation | N1 |
| 蔵付き酵母 | くらつきこうぼ | indigenous ambient cellar yeasts | N1 |
| 酵母添加 | こうぼてんか | pitching active rescue yeast cultures | N1 |
| 異常発酵 | いじょうはっこう | abnormal runaway fermentation | N1 |
| 発酵の力 | はっこうのちから | transformative biochemical force of living molds | N1 |
