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Stability of Staphylococcus aureus phage ISP after freeze-drying (lyophilization)

Maia Merabishvili UGent, Chris Vervaet UGent, Jean-Paul Pirnay, Daniel De Vos, Gilbert Verbeken UGent, Jan Mast, Nino Chanishvili and Mario Vaneechoutte UGent (2013) PLOS ONE. 8(7).
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 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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
COMPLEX, PATHOGENS, OXYGEN, INFECTIONS, PRESERVATION, VIABILITY, ESCHERICHIA-COLI, BACTERIOPHAGE THERAPY
journal title
PLOS ONE
PLoS One
volume
8
issue
7
article number
e68797
pages
7 pages
Web of Science type
Article
Web of Science id
000321341000181
JCR category
MULTIDISCIPLINARY SCIENCES
JCR impact factor
3.534 (2013)
JCR rank
8/55 (2013)
JCR quartile
1 (2013)
ISSN
1932-6203
DOI
10.1371/journal.pone.0068797
language
English
UGent publication?
yes
classification
A1
copyright statement
I have retained and own the full copyright for this publication
id
5698262
handle
http://hdl.handle.net/1854/LU-5698262
date created
2014-09-08 11:01:38
date last changed
2016-12-21 15:41:24
@article{5698262,
  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 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.},
  articleno    = {e68797},
  author       = {Merabishvili, Maia and Vervaet, Chris and Pirnay, Jean-Paul and De Vos, Daniel and Verbeken, Gilbert and Mast, Jan and Chanishvili, Nino and Vaneechoutte, Mario},
  issn         = {1932-6203},
  journal      = {PLOS ONE},
  keyword      = {COMPLEX,PATHOGENS,OXYGEN,INFECTIONS,PRESERVATION,VIABILITY,ESCHERICHIA-COLI,BACTERIOPHAGE THERAPY},
  language     = {eng},
  number       = {7},
  pages        = {7},
  title        = {Stability of Staphylococcus aureus phage ISP after freeze-drying (lyophilization)},
  url          = {http://dx.doi.org/10.1371/journal.pone.0068797},
  volume       = {8},
  year         = {2013},
}

Chicago
Merabishvili, Maia, Chris Vervaet, Jean-Paul Pirnay, Daniel De Vos, Gilbert Verbeken, Jan Mast, Nino Chanishvili, and Mario Vaneechoutte. 2013. “Stability of Staphylococcus Aureus Phage ISP After Freeze-drying (lyophilization).” Plos One 8 (7).
APA
Merabishvili, Maia, Vervaet, C., Pirnay, J.-P., De Vos, D., Verbeken, G., Mast, J., Chanishvili, N., et al. (2013). Stability of Staphylococcus aureus phage ISP after freeze-drying (lyophilization). PLOS ONE, 8(7).
Vancouver
1.
Merabishvili M, Vervaet C, Pirnay J-P, De Vos D, Verbeken G, Mast J, et al. Stability of Staphylococcus aureus phage ISP after freeze-drying (lyophilization). PLOS ONE. 2013;8(7).
MLA
Merabishvili, Maia, Chris Vervaet, Jean-Paul Pirnay, et al. “Stability of Staphylococcus Aureus Phage ISP After Freeze-drying (lyophilization).” PLOS ONE 8.7 (2013): n. pag. Print.