Stability of the F Strain of Mycoplasma gallisepticum in Various Diluents at 4, 22, and 37 C

Abstract

The stability of the F strain of Mycoplasma gallisepticum was determined in reconstituted powdered skim milk, phosphate-buffered saline, tryptose phosphate broth, and distilled water at 4, 22, and 37 C. The culture was stable for up to 24 hr in all diluents at 4 and 22 C. At 37 C, the culture was stable up to 24 hr in phosphate-buffered saline, but there was a slight reduction of viability in tryptose phosphate broth at 8 and 24 hr, and the titer was reduced in skim milk at 24 hr. In distilled water, the culture was stable up to 4 hr at 37 C. A reduced titer was observed after 8 hr, and at 24 hr the culture was no longer viable.