Modelling the growth of Lactic acid bacteria from unpacked red-stewed duck

Lactic acid bacteria is one of the spoilage microbial unpacked red-stewed duck corruption for it can produce acid and make it sticky. In order to quickly and accurately predict and monitor the proportion of unpacked red-stewed duck spoilage, the growth prediction model of Lactic acid bacteria at 5²5℃ were established and verified in this study. The results showed that the growth dynamics of Lactic acid bacteria at 5²5℃fitting by Gompertz equation were within the acceptable range, and the adjusted coefficient R2 were greater than 0. 99. The general average bias factor and accuracy factor were 1. 10 and 0. 921, respectively. The correlation regression of Square-root model had been used to describe the effect of temperature on its growth rate and lag time, and the adjusted coefficient R2 were 0. 971 and 0. 853, respectively. In conclusion, established models could well predict the growth of Lactic acid bacteria at 5℃ to 25℃ on unpacked red-stewed duck.