Meat products like sliced ham show high popularity, and represent an important segment of the meat industrialization. However, negative aspects of the spoilage microbiota have been reported, mainly due the Lb. sakei. The aim of this work was to investigate the effect of sodium chloride (1.00-3.00%), sodium lactate (1.00-3.00%), sodium tripolyphosphate (0.10-0.50%), sodium erythorbate (0.050-0.150%), nisin (0.000-0.013%) and pediocin (0.00-0.50%) on Lb. sakei inhibition growth on the Man Rogosa and Sharp broth applying a fractional factorial design (FFD). The responses obtained were the parameters of logarithmic increase of population (A), exponential microbial growth rate and lag phase extension, by the fit of the Modified Gompertz predictive model. All the runs were conducted in flasks by adding 1% (v/v) of Lb. sakei (ATCC 15521) inoculum, at 30 ºC without shaking; the monitoring of microbial growth was performed by optical density (600 nm). Nisin and pediocin showed a significant negative effect (p≤0.05) for A; consequently, a decrease in A was observed with increase in bacteriocins concentration in the range studied. For exponential microbial growth rate, only nisin showed significant negative effect (p≤0.05); consequently, an increase in nisin concentration in the range studied tends to slow the Lb. sakei growth. The sodium tripolyphosphate and nisin showed significant positive effect (p≤0.05) for lag phase extension; therefore, an increase in the concentration of these variables promoted an increase in the lag phase. According to the results, the variables nisin, pediocin and sodium tripolyphosphate showed influence on Lb. sakei inhibition growth.