The objective of the research was to construct predictive models of growth and survival of potentially probiotic bacteria in a fermented carrot juice. It was found that the count of Lactobacillus acidophilus CH-2 bacteria used in the fermentation process of carrot juice remained at the same high level during the entire period of storing. On the basis of the empirical investigations into the count of potentially probiotic bacteria in the carrot juice, predictive models were constructed, which satisfactorily described the growth and survival of those bacteria in the product investigated. The constructed mathematical models of growth and survival of probiotic bacteria of the fermented carrot juice make it possible to estimate shelf life of the product studied in relation to its storage conditions.