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
QAMH
Veterinary and Agrochemical Research Centre

Onderzoeksoutput: Bijdrage aan een tijdschrift › Artikel › peer review

137 Citaten (Scopus)

Samenvatting

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.

Originele taal-2	Engels
Artikelnummer	e68797
Tijdschrift	PLoS ONE
Volume	8
Nummer van het tijdschrift	7
DOI's	https://doi.org/10.1371/journal.pone.0068797
Status	Gepubliceerd - 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 - de Vos, Daniel

AU - Verbeken, Gilbert

AU - Mast, Jan

AU - Chanishvili, Nino

AU - Vaneechoutte, Mario

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

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