Bacillus subtilis K-C3 as Potential Starter to Improve Nutritional Components and Quality of Shrimp Paste and Corresponding Changes during Storage at Two Alternative Temperatures

This study aimed to evaluate Bacillus subtilis K-C3 as a potential starter improve shrimp paste quality, particularly in terms of nutritional profiles. The quality/characteristic changes with and without inoculation during storage for 18 months when stored at low (4 °C) room (28 temperature were also investigated. results found that this B. strain increased essential amino acids (EAAs) polyunsaturated fatty (PUFAs), well antioxidant properties including 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, ferric reducing power (FRAP) metal chelating activity the experimental compared traditional (p < 0.05). faster development some characteristics inoculated samples noted, indicated by higher total viable count (TVC), formal nitrogen content, pH, browning index, biogenic amines, indicating different quality which may be further responsible product acceptability. quality/characteristics observed throughout storage. Shrimp accelerated those than 0.05); however, them still meets product’s standard even months. Meanwhile, had an amount yeast mold over limitation (>3.00 log CFU/g), food spoilage. Thus, can extend shelf-life better temperature. Overall, K-C3, conjunction temperature, resulted improvement maintenance paste, aspects profiles safety concern, should have least