Czech J. Food Sci., 2010, 28(1):74-78 | DOI: 10.17221/99/2009-CJFS

The survival of Mycoplasma bovis at different temperatures

Marcela Vyletělová
Agrovýzkum Rapotín Ltd., Vikýřovice, Czech Republic

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.

Keywords: Mycoplasma bovis; raw cow milk; temperature

Published: February 28, 2010  Show citation

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Vyletělová M. The survival of Mycoplasma bovis at different temperatures. Czech J. Food Sci. 2010;28(1):74-78. doi: 10.17221/99/2009-CJFS.
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