What You Need to Know
During fermentation, halophilic lactic acid bacteria and yeasts hydrolyze fish proteins into free amino acids, peptides, and volatile aldehydes/esters. The resulting glutamates and other umami compounds give the sauce its characteristic amber clarity and savory depth. The process is driven by proteolysis and controlled by salt concentration and temperature.
The Science
Primary Reaction
Proteolysis by halophilic lactic acid bacteria and yeasts
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