Bacterial diversity of planktonic shrimp and shrimp paste with 5% salt concentration during fermentation

This study aimed investigating bacterial diversity in planktonic shrimp (Acetes japonicus) as raw material of shrimp paste and temporal bacterial diversity changes in shrimp paste with 5% salt concentration. Every week for a month, time course sampling was done to investigate bacterial diversity during fermentation of shrimp paste with 5% salt concentration.