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

Résultats de recherche: Contribution à un journal › Article › Revue par des pairs

137 Citations (Scopus)

Résumé

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.

langue originale	Anglais
Numéro d'article	e68797
journal	PLoS ONE
Volume	8
Numéro de publication	7
Les DOIs	https://doi.org/10.1371/journal.pone.0068797
état	Publié - 2 juil. 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 - Vervaet, Chris

AU - Pirnay, Jean Paul

AU - de Vos, Daniel

AU - Verbeken, Gilbert

AU - Mast, Jan

AU - Chanishvili, Nino

AU - Vaneechoutte, Mario

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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.

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ER -

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

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