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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...
Tallennettuna:
| Päätekijät: | , , , , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Public Library of Science
2013
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| Aiheet: | |
| Linkit: | 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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