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 physiolog...

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Главные авторы: Merabishvili, Maia, Vervaet, Chris, Pirnay, Jean-Paul, De Vos, Daniel, Verbeken, Gilbert, Mast, Jan, Chanishvili, Nino, Vaneechoutte, Mario
Формат: Artigo
Язык:Inglês
Опубликовано: Public Library of Science 2013
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Research Article
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC3699554/
https://ncbi.nlm.nih.gov/pubmed/23844241
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0068797
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