Stability of Staphylococcus aureus Phage ISP after Freeze-Drying (Lyophilization)

被引：109

作者：

Merabishvili, Maia ^{[1
,2
,3
]}

Vervaet, Chris ^{[4
]}

Pirnay, Jean-Paul ^{[1
]}

De Vos, Daniel ^{[1
]}

Verbeken, Gilbert ^{[1
]}

Mast, Jan ^{[5
]}

Chanishvili, Nino ^{[3
]}

Vaneechoutte, Mario ^{[2
]}

机构：

[1] Queen Astrid Mil Hosp, Lab Mol & Cellular Technol, Brussels, Belgium

[2] Univ Ghent, Fac Med & Hlth Sci, Dept Clin Chem Microbiol & Immunol, Lab Bacteriol Res, B-9000 Ghent, Belgium

[3] Eliava Inst Bacteriophage Microbiol & Virol, R&D Dept, Tbilisi, Georgia

[4] Univ Ghent, Fac Pharmaceut Sci, Lab Pharmaceut Technol, B-9000 Ghent, Belgium

[5] Vet & Agrochem Res Ctr, Electron Microscopy Unit, Brussels, Belgium

来源：

PLOS ONE | 2013年 / 8卷 / 07期

关键词：

BACTERIOPHAGE; VIABILITY; PRESERVATION; COMPLEX; OXYGEN;

D O I：

10.1371/journal.pone.0068797

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

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 degrees C was monitored up to 37 months and compared to stability in Luria Bertani broth and physiological saline at 4 degrees 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.

引用

页数：7

共 31 条

[1] Freeze-drying of nanoparticles: Formulation, process and storage considerations [J].