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. © 2013 Merabishvili et al.
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Merabishvili, M., Vervaet, C., Pirnay, J. P., de Vos, D., Verbeken, G., Mast, J., … Vaneechoutte, M. (2013). Stability of Staphylococcus aureus Phage ISP after Freeze-Drying (Lyophilization). PLoS ONE, 8(7). https://doi.org/10.1371/journal.pone.0068797
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