The survival of Mycoplasma bovis at different temperatures

https://doi.org/10.17221/99/2009-CJFSCitation:Vyletělová M. (2010): The survival of Mycoplasma bovis at different temperatures. Czech J. Food Sci., 28: 74-78.
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The survival of Mycoplasma bovis in milk samples was investigated at three storage temperatures (5°C, –30°C and –80°C) during 5 weeks. For the storage temperatures –30°C and –80°C, the respective samples were prepared weekly and those for culture by repeated defrosting. At 5°C the total number of M. bovis CFU/ml decreased from the initial of 1.13 × 107 CFU/ml to the final of 3.92 × 106 CFU/ml. The development in the frozen samples prepared for each week was as follow: (1) at –30°C – from the initial of 1.13 × 107 CFU/ml to 5.69 × 106 CFU/ml; (2) at –80°C – from the initial of 1.13 × 107 CFU/ml to 9.75 × 106 CFU/ml. The decrease in M. bovis colony count was more evident in the samples that were repeatedly defrosted: (1) at –30°C – the initial of 1.13 × 107 CFU/ml to the final of 2.18 × 106 CFU/ml; (2) at –80°C – the initial and final values were 1.13 × 107 CFU/ml and 7.89 × 106 CFU/ml, respectively.
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