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Journal of Food Quality
Volume 2018, Article ID 1726761, 10 pages
https://doi.org/10.1155/2018/1726761
Research Article

Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014

1Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Av. Senador Atílio Fontana, 591-E, Caixa Postal 1141, 89809-000 Chapecó, SC, Brazil
2Department of Food Science and Technology, University of Córdoba, Agrifood Campus of International Excellence (ceiA3), Campus Rabanales, Edif. C-1, 14014 Córdoba, Spain
3Department of Chemical and Food Engineering, Federal University of Santa Catarina, 88040-900 Florianópolis, SC, Brazil

Correspondence should be addressed to Guiomar Denisse Posada-Izquierdo; se.ocu@gziop2tb

Received 10 November 2017; Accepted 23 January 2018; Published 19 February 2018

Academic Editor: Maria Rosaria Corbo

Copyright © 2018 Francieli Dalcanton et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Francieli Dalcanton, Elena Carrasco, Fernando Pérez-Rodríguez, Guiomar Denisse Posada-Izquierdo, Gláucia Maria Falcão de Aragão, and Rosa María García-Gimeno, “Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014,” Journal of Food Quality, vol. 2018, Article ID 1726761, 10 pages, 2018. https://doi.org/10.1155/2018/1726761.