This paper presents a brief review on the current state of glycerochemistry, the chemistry of glycerol. Glycerol is a side product of the glycerides transesterification to produce biodiesel. Besides the fact on a permanent demand of glycerol in modern society, the income rates imposed by the production of biodiesel could not be absorbed, and the need of converting glycerol into valuable products is one of the technological problems that limit the introduction of biodiesel as an alternative to the petroleum diesel. There is a plethora of chemical conversion alternatives for the valorization of glycerol, however the problem itself is a technological one: the development of economically acceptable industrial technology of valorization.Keywords: Glycerol; chemical conversion; valorization; oxidation; polymerization. ResumoO glicerol é um coproduto da transesterificação de glicerídeos a biodiesel. Apesar de haver uma demanda perene de glicerol na sociedade moderna, as quantidades de glicerol impostas pela produção de biodiesel não podem ser absorvidos, e a necessidade de converter o glicerol a produtos de maior valor agregado é um dos gargalos tecnológicos para a introdução de biodiesel ao diesel de petróleo. Há diversas rotas químicas para a valorização do glicerol, mas o problema que se apresenta é de caráter tecnológico: desenvolver tecnologias de valorização viáveis economicamente em níveis industriais.

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 30C). 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. Temperature/ Indices Models Gompertz Logistic Modified Logistic Baranyi 30°C R 2 0.