English: Bacteria, often lactic acid bacteria, such as Lactobacillus species and Lactococcus species, in combination with yeasts and moulds, have been used for thousands of years in the preparation of fermented foods, such as cheese, pickles, soy sauce, sauerkraut, vinegar, wine, and yogurt.
Ho: Uúput́jaṅ (Yeast)„ Gumajaṅ (Mould) ko loḱte, Toagoólcharićjaṅhita (Lactobacillus species) anḍoḱ Toaḍúljaṅhita (Lactococcus species) kodo, Cheese„ Pickle„ Soy Sauce„ Sauerkraut„ Vinegar„ Wine„ Yogurt lekan Uput́jomaḱ bai re Thousand Thousand Serma agujoṅ hućoḱ akana.