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

Research output: Contribution to journal › Article › peer-review

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.

Original language	English
Article number	e68797
Journal	PLoS ONE
Volume	8
Issue number	7
DOIs	https://doi.org/10.1371/journal.pone.0068797
Publication status	Published - 2 Jul 2013

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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

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AU - Pirnay, Jean Paul

AU - de Vos, Daniel

AU - Verbeken, Gilbert

AU - Mast, Jan

AU - Chanishvili, Nino

AU - Vaneechoutte, Mario

PY - 2013/7/2

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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.

UR - https://www.scopus.com/pages/publications/84879747506

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VL - 8

JO - PLoS ONE

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IS - 7

M1 - e68797

ER -

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

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