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Lactic acid bacteria are the main microorganisms group responsible for the spoilage of refrigerated vacuum-packaged meat products, such as ham, sausage, chicken breast, among others. The main of this study was to model the growth of Lactobacillus viridescens and Lactobacillus sakei in culture medium at different temperatures. In this study, four primary growth models (Gompertz, Logistic, modified Logistic, and Baranyi-Roberts) were compared using the indices R 2 , MSE, bias, and accuracy factor. The Gompertz model presented the best fit and was used for obtaining the growth parameters (lag phase duration (), maximum specific growth rate (), and microbial population increase (A)) for L. viridescens and L. sakei at six growth temperatures (4, 8, 12, 16, 20 and 30C). From this study it can be seen that the growth of lactic acid bacteria is strongly influenced by the temperature of storage even under refrigerated conditions.

MATHEMATICAL MODELING OF LACTOBACILLUS VIRIDESCENS AND LACTOBACILLUS SAKEI GROWTH AT SIX DIFFERENT TEMPERATURES