"納豆菌" meaning in All languages combined

{
  "etymology_templates": [
    {
      "args": {
        "1": "納豆",
        "2": "なっとう",
        "3": "菌",
        "4": "きん",
        "t1": "natto, fermented soybeans",
        "t2": "fungus, bacteria"
      },
      "expansion": "納豆(なっとう) (nattō, “natto, fermented soybeans”) + 菌(きん) (kin, “fungus, bacteria”)",
      "name": "ja-compound"
    }
  ],
  "etymology_text": "From 納豆(なっとう) (nattō, “natto, fermented soybeans”) + 菌(きん) (kin, “fungus, bacteria”).",
  "forms": [
    {
      "form": "納豆菌",
      "ruby": [
        [
          "納",
          "なっ"
        ],
        [
          "豆",
          "とう"
        ],
        [
          "菌",
          "きん"
        ]
      ],
      "tags": [
        "canonical"
      ]
    },
    {
      "form": "nattō kin",
      "tags": [
        "romanization"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "1": "なっとう きん"
      },
      "expansion": "納(なっ)豆(とう)菌(きん) • (nattō kin)",
      "name": "ja-noun"
    }
  ],
  "lang": "Japanese",
  "lang_code": "ja",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "Japanese entries with incorrect language header",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Japanese links with redundant alt parameters",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Japanese links with redundant wikilinks",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Japanese terms with 3 kanji",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Japanese terms with Heiban pitch accent (Tōkyō)",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Japanese terms with multiple readings",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Japanese terms with redundant sortkeys",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "langcode": "ja",
          "name": "Bacteria",
          "orig": "ja:Bacteria",
          "parents": [],
          "source": "w"
        }
      ],
      "glosses": [
        "Bacillus subtilis subsp. natto, the bacteria used to make natto."
      ],
      "id": "en-納豆菌-ja-noun-xiMiFw9m",
      "links": [
        [
          "bacteria",
          "bacteria"
        ],
        [
          "natto",
          "natto"
        ]
      ]
    }
  ],
  "sounds": [
    {
      "other": "なっとーきん"
    },
    {
      "ipa": "[na̠t̚to̞ː kʲĩɴ]"
    }
  ],
  "word": "納豆菌"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "納豆",
        "2": "なっとう",
        "3": "菌",
        "4": "きん",
        "t1": "natto, fermented soybeans",
        "t2": "fungus, bacteria"
      },
      "expansion": "納豆(なっとう) (nattō, “natto, fermented soybeans”) + 菌(きん) (kin, “fungus, bacteria”)",
      "name": "ja-compound"
    }
  ],
  "etymology_text": "From 納豆(なっとう) (nattō, “natto, fermented soybeans”) + 菌(きん) (kin, “fungus, bacteria”).",
  "forms": [
    {
      "form": "納豆菌",
      "ruby": [
        [
          "納",
          "なっ"
        ],
        [
          "豆",
          "とう"
        ],
        [
          "菌",
          "きん"
        ]
      ],
      "tags": [
        "canonical"
      ]
    },
    {
      "form": "nattō kin",
      "tags": [
        "romanization"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "1": "なっとう きん"
      },
      "expansion": "納(なっ)豆(とう)菌(きん) • (nattō kin)",
      "name": "ja-noun"
    }
  ],
  "lang": "Japanese",
  "lang_code": "ja",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "Entries using missing taxonomic name (subspecies)",
        "Japanese compound terms",
        "Japanese entries with incorrect language header",
        "Japanese lemmas",
        "Japanese links with redundant alt parameters",
        "Japanese links with redundant wikilinks",
        "Japanese nouns",
        "Japanese terms spelled with secondary school kanji",
        "Japanese terms spelled with sixth grade kanji",
        "Japanese terms spelled with third grade kanji",
        "Japanese terms with 3 kanji",
        "Japanese terms with Heiban pitch accent (Tōkyō)",
        "Japanese terms with IPA pronunciation",
        "Japanese terms with multiple readings",
        "Japanese terms with redundant sortkeys",
        "Pages with 1 entry",
        "Pages with entries",
        "ja:Bacteria"
      ],
      "glosses": [
        "Bacillus subtilis subsp. natto, the bacteria used to make natto."
      ],
      "links": [
        [
          "bacteria",
          "bacteria"
        ],
        [
          "natto",
          "natto"
        ]
      ]
    }
  ],
  "sounds": [
    {
      "other": "なっとーきん"
    },
    {
      "ipa": "[na̠t̚to̞ː kʲĩɴ]"
    }
  ],
  "word": "納豆菌"
}

{
  "called_from": "parser/1336",
  "msg": "no corresponding start tag found for </span>",
  "path": [
    "納豆菌"
  ],
  "section": "Japanese",
  "subsection": "noun",
  "title": "納豆菌",
  "trace": ""
}