90817
The primary fermentation of lactic-acid-fermenting halophiles has lower the pH of the moromi , and this has directly resulted in an acidic pH range ( 4.4 – 5.4 ) of soy sauce products .
 food: moromi
Given options, please tell me the categories of all the listed entity words.Output format is "type1: word1; type2: word2". 
Option: media, plant, vehicle, astronomical object, time, disease, animal, location, person, organization, mythical figure, food, biology, geographical phenomenon, instrument, event 
Text: {0} 
 Entities: moromi 
Answer:
 food: moromi