Final answer:
The fermentation of fish sauce is primarily carried out by bacteria and occasionally yeast, which break down fish proteins to create its distinctive taste.
Step-by-step explanation:
Fish sauce is a traditional condiment that is created through a fermentation process. The main organisms responsible for this fermentation are various types of bacteria and sometimes yeast. These microorganisms break down the proteins in fish, releasing flavorful compounds that contribute to the unique taste and aroma of fish sauce. This process is similar to how bacteria and yeast ferment other foods, like yogurt or bread. The fermentation of fish sauce often takes place over a long period, often several months to a few years, to develop the desired depth of flavor.