Thermal tolerance of Mycobacterium paratuberculosis

Article Abstract:

Mycobacterium paratuberculosis appears to be more thermally tolerant, as can be gleaned from the D values of all its strains. Similar D values in milk and in lactate solution were noted for the human strains, while the bovine strains showed significant differences depending on the menstruum. D values of the high-passage laboratory strain were higher than those of low-passage clinical strains. No substantial difference, however, was noted in the D values of clumped and single M. paratuberculosis strains. These indicate that the organism may survive high-temperature, short-time pasteurization when initial concentration is more than 10(super 1) cells/ml.

Usage, Thermal analysis

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Persistence of Mycobacterium parabacterium during manufacture and ripening of Cheddar cheese

Article Abstract:

The persistence of Mycobacterium paratuberculosis during the manufacture and ripening of Cheddar cheese with a laboratory-scale Cheddar cheese production system, simulating commercial Cheddar production was studied. The results, with a reference strain and field isolates, indicate minimal inactivation during the manufacturing process and up to 10-fold concentration following microbial entrapment and synthesis of the curd.

Fluid Milk Manufacturing, Cheese, natural and processed, Cheese Manufacturing, Fluid milk, Cheddar Cheese, Cottage Cheese, Chemical properties

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Possible association of GroES and antigen 85 proteins with heat resistance of Mycobacterium paratuberculosis

Article Abstract:

Studies on culture media to evaluate their influence on the heat resistance of Mycobacterium paratuberculosis are presented. The proteomic approaches are employed to identify proteins associated with higher heat resistance of M. paratuberculosis that are expressed under specific culture conditions.

Proteomics, Johne's disease

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