PLoS ONE · 2013 · 145 citations · 24 references
AgricultureBiochemistryMicrobiologyFood MicrobiologyFood PreservationLyophilizationFood Preservation MicrobiologyStability Of Lyophilized ProductsStorage StabilityAdditivesCold Storage MicrobiologyHigh-temperature StabilityProtein StabilizersStabilization During Freeze-dryingStabilizersStabilizing Additives
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.
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Phage treatment of human infections
Stephen T. Abedon, Sarah J. Kuhl, Bob Blasdel et al. · Bacteriophage · 2011 · 977 citations · Full text