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

• Published in: PloS one Vol. 8; no. 7; p. e68797
• Main Authors: Merabishvili, Maia, Vervaet, Chris, Pirnay, Jean-Paul, De Vos, Daniel, Verbeken, Gilbert, Mast, Jan, Chanishvili, Nino, Vaneechoutte, Mario
• Format: Journal Article
• Language: English
• Published: United States Public Library of Science 02-07-2013; Public Library of Science (PLoS)
• Subjects: Additives; Bacteriology; Bacteriophages; Biodegradable materials; Biology; E coli; Escherichia coli; Freeze drying; Freeze Drying - instrumentation; Freeze Drying - methods; Health sciences; Immunology; Influence; Laboratories; Medicine; Microbiology; Microscopy, Electron, Transmission; Phages; Pharmaceuticals; Physiological aspects; Polyethylene glycol; R&D; Research & development; Stability; Staphylococcus aureus; Staphylococcus aureus - virology; Staphylococcus Phages - drug effects; Staphylococcus Phages - physiology; Staphylococcus Phages - ultrastructure; Studies; Sucrose; Sucrose - pharmacology; Sugar; Time Factors; Trehalose; Trehalose - pharmacology; Virology; Belgium; Tbilisi Georgia (country); Georgia (country)
• ISSN: 1932-6203; 1932-6203
• DOI: 10.1371/journal.pone.0068797

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.