Modelling the growth of lactic acid bacteria at different temperatures
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DOI: 10.1590/1678-4324-2018160159
Abstract: Mathematical models are widely used to predict the shelf life of foods. Lactic acid bacteria (LAB), particularly Lactobacillus plantarum, Weissella viridescens and Lactobacillus sakei, are the main spoilage bacteria of refrigerated, vacuum-packed meat products, stored… read more here.
Keywords: temperature; modelling growth; acid bacteria; growth ... See more keywords