Keogh B P, Pettingill G
Appl Microbiol. 1966 May;14(3):421-4. doi: 10.1128/am.14.3.421-424.1966.
Four phage strains representing phages of Streptococcus lactis, S. cremoris, and S. diacetilactis were selected for the observation of the effect of cold storage on their viability. Phages were stored at 4 C and at -18 C, or were frozen at approximately -70 C and stored at -18 C. They were found to display a high degree of stability with these storage methods. The same phage strains showed good stability to storage at room temperature for 3 weeks after thawing and also to alternate freezing and thawing eight times. Three series consisting of from 23 to 31 lactic streptococcal phage preparations were observed over periods extending up to 6 years, and with only a few exceptions were found to store satisfactorily at -18 C after quick freezing. Although the same phage preparations stored at 4 C were generally somewhat less stable, many were stable when stored by both methods.
选择了代表乳酸链球菌、乳脂链球菌和双乙酰乳酸链球菌噬菌体的四种噬菌体菌株，以观察冷藏对其活力的影响。噬菌体分别储存在4℃和-18℃，或在约-70℃冷冻后储存在-18℃。发现这些储存方法下噬菌体表现出高度稳定性。相同的噬菌体菌株在解冻后于室温下储存3周以及反复冻融八次后也表现出良好的稳定性。观察了三个系列共23至31种乳酸链球菌噬菌体制剂，观察期长达6年，结果发现，速冻后在-18℃储存时，除少数例外，大多储存良好。虽然同样的噬菌体制剂在4℃储存时通常稳定性稍差，但许多在两种方法储存时都很稳定。
