Stability of Staphylococcus aureus phage ISP after freeze-drying (lyophilization).
basic_science · Level V
Where this comes from
- Record sourced from PubMed, PMID 23844241.
- Also identified by DOI 10.1371/journal.pone.0068797 and PMC identifier 3699554.
- Licence recorded as CC BY.
- The licence permits redistribution, so the abstract is shown in full and the full text is available from the publisher.
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.
Medical subject headings
- Freeze Drying
- Staphylococcus Phages
- Staphylococcus aureus