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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Bibliographic Details
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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http://europepmc.org/articles/PMC3699554?pdf=render

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