Antioxidant Activity, Microbiological Quality, and Acceptability of Spontaneously Fermented Shrimp Sausage (Litopenaeus vannamei)

Table 4

Result of total LAB of fermented shrimp sausages at different fermentation times.

Duration	Total LAB (x 10^9 CFU/ml)
0 days	0.429 ± 0.422
1 day	5.055 ± 4.879
2 days	8.437 ± 8.676
3 days	13.88 ± 9.988
	p = 0.048^b

Significance < 0.05; ^bKruskal–Wallis test.