Metadata
Author: WikiMatrix
Data
English[en]
Bacteria, often lactic acid bacteria, such as Lactobacillus and Lactococcus, 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.
Norwegian[nb]
Bakterier, ofte Lactobacillus i kombinasjon med mugg- og gjærsopp har blitt brukt i over tusen år til fremstilling av gjæret mat som ost, soyasaus, surkål, eddik og yoghurt.