Stability of Staphylococcus aureus phage ISP after freeze-drying (lyophilization).

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 physiolo...

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Main Authors: Maia Merabishvili, Chris Vervaet, Jean-Paul Pirnay, Daniel De Vos, Gilbert Verbeken, Jan Mast, Nino Chanishvili, Mario Vaneechoutte
Format: Article
Language:English
Published: Public Library of Science (PLoS) 2013-01-01
Series:PLoS ONE
Online Access:http://europepmc.org/articles/PMC3699554?pdf=render
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spelling doaj-1edd8c2c1f694f34abfa4af000cba45b2020-11-25T01:23:19ZengPublic Library of Science (PLoS)PLoS ONE1932-62032013-01-0187e6879710.1371/journal.pone.0068797Stability of Staphylococcus aureus phage ISP after freeze-drying (lyophilization).Maia MerabishviliChris VervaetJean-Paul PirnayDaniel De VosGilbert VerbekenJan MastNino ChanishviliMario VaneechoutteStaphylococcus 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.http://europepmc.org/articles/PMC3699554?pdf=render
collection DOAJ
language English
format Article
sources DOAJ
author Maia Merabishvili
Chris Vervaet
Jean-Paul Pirnay
Daniel De Vos
Gilbert Verbeken
Jan Mast
Nino Chanishvili
Mario Vaneechoutte
spellingShingle Maia Merabishvili
Chris Vervaet
Jean-Paul Pirnay
Daniel De Vos
Gilbert Verbeken
Jan Mast
Nino Chanishvili
Mario Vaneechoutte
Stability of Staphylococcus aureus phage ISP after freeze-drying (lyophilization).
PLoS ONE
author_facet Maia Merabishvili
Chris Vervaet
Jean-Paul Pirnay
Daniel De Vos
Gilbert Verbeken
Jan Mast
Nino Chanishvili
Mario Vaneechoutte
author_sort Maia Merabishvili
title Stability of Staphylococcus aureus phage ISP after freeze-drying (lyophilization).
title_short 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_sort stability of staphylococcus aureus phage isp after freeze-drying (lyophilization).
publisher Public Library of Science (PLoS)
series PLoS ONE
issn 1932-6203
publishDate 2013-01-01
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.
url http://europepmc.org/articles/PMC3699554?pdf=render
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AT chrisvervaet stabilityofstaphylococcusaureusphageispafterfreezedryinglyophilization
AT jeanpaulpirnay stabilityofstaphylococcusaureusphageispafterfreezedryinglyophilization
AT danieldevos stabilityofstaphylococcusaureusphageispafterfreezedryinglyophilization
AT gilbertverbeken stabilityofstaphylococcusaureusphageispafterfreezedryinglyophilization
AT janmast stabilityofstaphylococcusaureusphageispafterfreezedryinglyophilization
AT ninochanishvili stabilityofstaphylococcusaureusphageispafterfreezedryinglyophilization
AT mariovaneechoutte stabilityofstaphylococcusaureusphageispafterfreezedryinglyophilization
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