Abstract: The changes of Lactobacillus of marinated duck frame in different constant temperature area were monitored. Gompertz model was used to fit one-level predict model, and two-level predict model were built respectively using Belehradek model and quadratic polynomialrelation. With the increase of temperature the maximum specific growth rate and lag phase ranged from 0.73 to 2.26 and from 4.41 to 0.55, which indicated that the growth of Lactobacillus was influenced by temperature significantly. R-square of two-level predict model built by Belehradek model was close 1 and bigger than built by quadratic polynomialrelation, which demonstrated the model developed could effectively predict the changes of Lactobacillus of marinated duck frame from 5℃ to 25℃.