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Figure S1 The changes in E. coli growth (a) and pH of medium (b) when co-cultured with probiotic LAB in MRS + BHI broth containing 0.5 mg mL1 l-cysteine and overlaid with liquid paraffin.

Figure S2 The changes in S. aureus growth (a) and pH of medium (b) when co-cultured with probiotic LAB in MRS + BHI broth containing 0.5 mg mL1 l-cysteine and overlaid with liquid paraffin.

Figure S3 The changes in B. cereus growth (a) and pH of medium (b) when co-cultured with probiotic LAB in MRS + BHI broth containing 0.5 mg mL1 l-cysteine and overlaid with liquid paraffin.

Figure S4 The changes in Salmonella sp. growth (a) and pH of medium (b) when co-cultured with probiotic LAB in MRS + BHI broth containing 0.5 mg mL1 l-cysteine and overlaid with liquid paraffin.

Figure S5 The changes in V. parahaemolyticus growth (a) and pH of medium (b) when co-cultured with probiotic LAB in MRS + BHI broth containing 0.5 mg mL1 l-cysteine and overlaid with liquid paraffin.

Figure S6 The changes in Enterobacteriaceae growth of spontaneous and inoculated fermented shrimp at 0, 2, 4, 6, 8 and 10 days of fermentation period.

Table S1 Survival rate of LAB in the presence of pepsin (3 mg mL−1) at pH 3.

Table S2 Survival rate of LAB in the presence of pepsin (3 mg mL−1) at pH 2.5.

Table S3 Survival rate of LAB in the presence of 3 mg mL−1 bile salt and pancreatin (1 mg mL−1) at pH 8.0 (4 h) after sequential incubation in simulated gastric juice (4 h).

Table S4 Total counts of LAB in MRS broth (micro-aerobic condition) and MRS broth containing 0.5 mg mL−1 l-cysteine (anaerobic condition).

Table S5 Liking scores of spontaneous and probiotic LAB inoculated Kung-Som.

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