## 1 Introduction  
Pacific white shrimp (_Litopenaeus vannamei_) has been of increasing demand all over the world, commercially viable of the globe with high yield and high nutrition [1; 2; 3]. In spite of their delicacy and popularity, this high value crustacean is highly perishable because of a limited shelf-life, mainly caused by the enzymatic autolysis, chemical oxidation and microbial deterioration [4; 5]. The activity of microorganism is the main cause to affect the quality of fresh shrimp [4]. Gram-negative psychrotrophic organisms are the most important bacteria in cold storage under aerobic conditions [6], such as _Shewanella_ spp., _Aeromonas_ spp., _Pseudomonas_ spp. and genera of the _Enterobacteriaceae_ family [7]. _Shewanella_ spp. and _Aeromonas_ spp. are largely responsible for the specific spoilers in Pacific white shrimp, known as specific spoilage microorganism (SSO) [8; 9]. The SSO of _Shewanella_ spp. and _Aerononas_ spp. can produce amines, trimethylamine, protein degradation and off-odor in previous researches to decrease the quality of shrimp [10; 11; 12; 13]. Hence, it is essential to control the activity of SSO in fresh shrimp during cold storage by innovative preservation techniques [14]. Our previous research found that cell-free supernatant (CFS) from _Aerononas sobria_ could inhibit the growth ability of _Shewanella putrefaciens_, the ability of producing TVB-N and biogenic amines, the microbial decarboxylation of amino acids and the degradation of sarcoplasmic proteins of shrimp during cold storage at 4 \({}^{\circ}\)C. Because the role of metabolites of _A. sobria_ in CFS can influence the micro-environment and the regulate production of substance and controlling the activities of enzymes [15; 16]. For example, the CFS from _Pseudomonas fluorescens_ had an inhibited effect on the activity of spoilage phenotypes in _Shewanella baltica_[12]. In the presence of _Carnobacterium maltaromaticum_, _S. baltica_ imposed its characteristic to produce more volatile compounds, such as sulfur compounds like H\({}_{2}\)5 that can lead to typical cabbage/sulfur odors of spoiled samples [17]. Hence, it is an innovative method to use the interaction between bacteria to inhibit microbial activity by extracting cell-free supernatant as an edible soaking solution. During processing, transportation, retailing, and domestic storage, the temperature of food storage was not constant. Pacific white shrimp will be exposure to different temperatures and temperature fluctuation which have a negative effect on shrimps [18], due to the high water and protein content [19]. There were some related researches had been done about seafood storage during temperature fluctuation. For example, [PERSON] et al. found a perfect method to predict the freshness of fillets stored from 0 \({}^{\circ}\)C to 10 \({}^{\circ}\)C based on feature viable by electronic nose and tongue in the cold chain [19]. [PERSON] et al. studied the effect of frozen-then-chilled storage on free Ca\({}^{2+}\), proteolytic enzyme activity of calpains and the proteasome, water-holding capacity and sheer force of porcine (_longissimus thoracis_) at lumborum muscle and found that frozen-then-chilled storage increased free Ca\({}^{2+}\) concentration, followed by a faster decrease of calpain-1 activity and activation of around 50% of calpain-2 and proteasome activity was reduced by around 40% following freezing-thawing [20]. Therefore, the freshness and changes of quality on shrimp is a worthy subject to focus on stored during temperature fluctuation in the cold chain. Additionally, there is almost no research to study the effect of CFS from _A. sobria_ on the spoilage of _S. putrefaciens_ in Pacific white shrimp with temperature fluctuation. The object of this work was to investigate the effect of CFS from _A. sobria_ on the spoilage of _S. putrefaciens_ in Pacific white shrimp during transportation, retailing, and domestic storage in which shrimp will be exposure to different temperatures and temperature fluctuation. The growth of _S.