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Changes in total viable count (a), halophilic bacteria (b), proteolytic bacteria (c), lipolytic bacteria (d) and lactic acid bacteria (e) of shrimp during Kapi production. Bars represent the standard deviation (n = 3). R raw material, S after salting, D after drying, F1, F2 and F3 after fermentation for 10, 20 and 30 days. Different letters on the bars indicate the significant differences (P < 0.05)
