title: Stability of Staphylococcus aureus phage ISP after freeze-drying (lyophilization).
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.
authors.affiliation: Laboratory for Molecular and Cellular Technology, Queen Astrid Military Hospital, Brussels, Belgium. maia.merabishvili@mil.be
authors.forename: Maia
authors.initials: M
authors.lastname: Merabishvili
authors.forename: Chris
authors.initials: C
authors.lastname: Vervaet
authors.forename: Jean-Paul
authors.initials: JP
authors.lastname: Pirnay
authors.forename: Daniel
authors.initials: D
authors.lastname: De Vos
authors.forename: Gilbert
authors.initials: G
authors.lastname: Verbeken
authors.forename: Jan
authors.initials: J
authors.lastname: Mast
authors.forename: Nino
authors.initials: N
authors.lastname: Chanishvili
authors.forename: Mario
authors.initials: M
authors.lastname: Vaneechoutte
mesh_terms: D005612:Freeze Drying / Q000295:instrumentation / Q000379:methods*; D046529:Microscopy, Electron, Transmission; D013204:Staphylococcus Phages / Q000187:drug effects / Q000502:physiology* / Q000648:ultrastructure; D013211:Staphylococcus aureus / Q000821:virology*; D013395:Sucrose / Q000494:pharmacology; D013997:Time Factors; D014199:Trehalose / Q000494:pharmacology
chemical_list: D013395:Sucrose; D014199:Trehalose