金黄色葡萄球菌噬菌体 ISP 经冷冻干燥（冻干）后的稳定性。
Stability of Staphylococcus aureus phage ISP after freeze-drying (lyophilization).
机构信息
Laboratory for Molecular and Cellular Technology, Queen Astrid Military Hospital, Brussels, Belgium.
出版信息
PLoS One. 2013 Jul 2;8(7):e68797. doi: 10.1371/journal.pone.0068797. Print 2013.
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.
金黄色葡萄球菌噬菌体 ISP 经冷冻干燥，使用 Amsco-Finn Aqua GT4 冷冻干燥机，在存在六种不同浓度的稳定剂的情况下进行干燥。在 4°C 下监测冻干噬菌体的稳定性，直到 37 个月，并与在 4°C 下的 Luria Bertani 肉汤和生理盐水的稳定性进行比较。结果表明，蔗糖和海藻糖是最好的稳定剂添加剂，在冻干后立即仅降低 1 个对数，并且在 27 个月的储存期内具有高稳定性。
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