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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Veröffentlicht in:PloS one 2013-07, Vol.8 (7), p.e68797-e68797
Hauptverfasser: Merabishvili, Maia, Vervaet, Chris, Pirnay, Jean-Paul, De Vos, Daniel, Verbeken, Gilbert, Mast, Jan, Chanishvili, Nino, Vaneechoutte, Mario
Format: Artikel
Sprache:eng
Schlagworte:
Additives
Bacteriology
Bacteriophages
Biodegradable materials
Biology
E coli
Escherichia coli
Freeze drying
Freeze Drying - instrumentation
Freeze Drying - methods
Health sciences
Immunology
Influence
Laboratories
Medicine
Microbiology
Microscopy, Electron, Transmission
Phages
Pharmaceuticals
Physiological aspects
Polyethylene glycol
R&D
Research & development
Stability
Staphylococcus aureus
Staphylococcus aureus - virology
Staphylococcus Phages - drug effects
Staphylococcus Phages - physiology
Staphylococcus Phages - ultrastructure
Studies
Sucrose
Sucrose - pharmacology
Sugar
Time Factors
Trehalose
Trehalose - pharmacology
Virology
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Zusammenfassung: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.
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0068797