Fevereiro 2015 vol. 1 num. 2 - XX Congresso Brasileiro de Engenharia Química

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

DALCANTON, F. ; MACHADO JR, F. R. S. ; LONGHI, D. A. ; CARCIOFI, B. A. M. ; LAURINDO, J. B. ; ARAGÃO, G. M. F. ;

Artigo:

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

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DOI: 10.5151/chemeng-cobeq2014-1407-19439-141560

Referências bibliográficas
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Como citar:

DALCANTON, F.; MACHADO JR, F. R. S.; LONGHI, D. A.; CARCIOFI, B. A. M.; LAURINDO, J. B.; ARAGÃO, G. M. F.; "MATHEMATICAL MODELING OF LACTOBACILLUS VIRIDESCENS AND LACTOBACILLUS SAKEI GROWTH AT SIX DIFFERENT TEMPERATURES", p. 4627-4634 . In: Anais do XX Congresso Brasileiro de Engenharia Química - COBEQ 2014 [= Blucher Chemical Engineering Proceedings, v.1, n.2]. São Paulo: Blucher, 2015.
ISSN 2359-1757, DOI 10.5151/chemeng-cobeq2014-1407-19439-141560

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