Stability of Staphylococcus aureus Phage ISP after Freeze-Drying (Lyophilization)

Staphylococcus aureus phage ISP was lyophilized, using an Amsco-Finn Aqua GT4 freeze dryer, in the presence of six different stabilizers at different concentrations. Stability of the lyophilized phage at 4°C was monitored up to 37 months and compared to stability in Luria Bertani broth and physiolog...

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Autores principales: Merabishvili, Maia, Vervaet, Chris, Pirnay, Jean-Paul, De Vos, Daniel, Verbeken, Gilbert, Mast, Jan, Chanishvili, Nino, Vaneechoutte, Mario
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2013
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3699554/
https://www.ncbi.nlm.nih.gov/pubmed/23844241
http://dx.doi.org/10.1371/journal.pone.0068797
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author Merabishvili, Maia
Vervaet, Chris
Pirnay, Jean-Paul
De Vos, Daniel
Verbeken, Gilbert
Mast, Jan
Chanishvili, Nino
Vaneechoutte, Mario
author_facet Merabishvili, Maia
Vervaet, Chris
Pirnay, Jean-Paul
De Vos, Daniel
Verbeken, Gilbert
Mast, Jan
Chanishvili, Nino
Vaneechoutte, Mario
author_sort Merabishvili, Maia
collection PubMed
description Staphylococcus aureus phage ISP was lyophilized, using an Amsco-Finn Aqua GT4 freeze dryer, in the presence of six different stabilizers at different concentrations. Stability of the lyophilized phage at 4°C was monitored up to 37 months and compared to stability in Luria Bertani broth and physiological saline at 4°C. Sucrose and trehalose were shown to be the best stabilizing additives, causing a decrease of only 1 log immediately after the lyophilization procedure and showing high stability during a 27 month storage period.
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spelling pubmed-36995542013-07-10 Stability of Staphylococcus aureus Phage ISP after Freeze-Drying (Lyophilization) Merabishvili, Maia Vervaet, Chris Pirnay, Jean-Paul De Vos, Daniel Verbeken, Gilbert Mast, Jan Chanishvili, Nino Vaneechoutte, Mario PLoS One Research Article Staphylococcus aureus phage ISP was lyophilized, using an Amsco-Finn Aqua GT4 freeze dryer, in the presence of six different stabilizers at different concentrations. Stability of the lyophilized phage at 4°C was monitored up to 37 months and compared to stability in Luria Bertani broth and physiological saline at 4°C. Sucrose and trehalose were shown to be the best stabilizing additives, causing a decrease of only 1 log immediately after the lyophilization procedure and showing high stability during a 27 month storage period. Public Library of Science 2013-07-02 /pmc/articles/PMC3699554/ /pubmed/23844241 http://dx.doi.org/10.1371/journal.pone.0068797 Text en © 2013 Merabishvili et al http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly credited.
spellingShingle Research Article
Merabishvili, Maia
Vervaet, Chris
Pirnay, Jean-Paul
De Vos, Daniel
Verbeken, Gilbert
Mast, Jan
Chanishvili, Nino
Vaneechoutte, Mario
Stability of Staphylococcus aureus Phage ISP after Freeze-Drying (Lyophilization)
title Stability of Staphylococcus aureus Phage ISP after Freeze-Drying (Lyophilization)
title_full Stability of Staphylococcus aureus Phage ISP after Freeze-Drying (Lyophilization)
title_fullStr Stability of Staphylococcus aureus Phage ISP after Freeze-Drying (Lyophilization)
title_full_unstemmed Stability of Staphylococcus aureus Phage ISP after Freeze-Drying (Lyophilization)
title_short Stability of Staphylococcus aureus Phage ISP after Freeze-Drying (Lyophilization)
title_sort stability of staphylococcus aureus phage isp after freeze-drying (lyophilization)
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3699554/
https://www.ncbi.nlm.nih.gov/pubmed/23844241
http://dx.doi.org/10.1371/journal.pone.0068797
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