The majority of bacteria are able to ferment carbohydrates, especially sugars. Within them, every bacteria is able to ferment just a few of the sugars, whereas it is unable to ferment all the other sugars. So, the sugars that a bacterium is able to ferment, as well as the sugars that it can’t, is the signature of the bacterium and is an important factor in its determination. It is the Triple Sugar Iron (TSI) Agar is a type of culture medium known for its capacity to determine a microorganism’s capacity to produce sugars and generate hydrogen sulfur.