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

Maia Merabishvili; Chris Vervaet; Jean Paul Pirnay; Daniel de Vos; Gilbert Verbeken; Jan Mast; Nino Chanishvili; Mario Vaneechoutte

doi:10.1371/journal.pone.0068797

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

Maia Merabishvili
, Chris Vervaet
, Jean Paul Pirnay
, Daniel de Vos
, Gilbert Verbeken
, Jan Mast
, Nino Chanishvili
, Mario Vaneechoutte

Laboratory for Molecular and Cellular Technology

University of Ghent
George Eliava Institute of Bacteriophage, Microbiology and Virology
Military Hospital Queen Astrid
Veterinary and Agrochemical Research Centre

Publikation: Beitrag in Fachzeitschrift › Artikel › Begutachtung

137 Zitate (Scopus)

Abstract

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.

Originalsprache	Englisch
Aufsatznummer	e68797
Fachzeitschrift	PLoS ONE
Jahrgang	8
Ausgabenummer	7
DOIs	https://doi.org/10.1371/journal.pone.0068797
Publikationsstatus	Veröffentlicht - 2 Juli 2013

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10.1371/journal.pone.0068797

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abstract = "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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AU - Merabishvili, Maia

AU - Vervaet, Chris

AU - Pirnay, Jean Paul

AU - de Vos, Daniel

AU - Verbeken, Gilbert

AU - Mast, Jan

AU - Chanishvili, Nino

AU - Vaneechoutte, Mario

PY - 2013/7/2

Y1 - 2013/7/2

N2 - 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.

AB - 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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IS - 7

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ER -

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

Abstract

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