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Let me introduce to you a type of bacterium doing what it does best- lactic acid fermentation!!!
Tetragenococcus halophilus
The good guy behind all the fermentation processes of Worcestershire sauce is the mighty T. halophilus. Gram-positive cocci that literally says "add that much salt to kill all the other guys, and I'm going to be the last man standing". I introduce to you a salt-loving halophyte that gets to happily munch and ferments food products with high salt content.
Worcestershire sauce is a fermented liquid condiment created in the early 19th century in the town of Worcester, Worcestershire, England.
The potential of Tetragenococcus halophilus as a starter culture for flavor improvement in fish sauce fermentation was elucidated. Four strains of _T. halophilus _ isolated from fish sauce mashes were...
Food technology used to prepare Worcestershire sauce.
