Effect of buffer systems and disaccharides concentration on Podoviridae coliphage stability during freeze drying and storage

Abstract

The aims of this study were to determine the stability of Podoviridae coliphage CA933P during lyophilization and storage in different media, and to establish similarities between the results obtained and those expected through mechanisms described for proteins stabilization during freeze-drying. PBS and SM buffer were assayed as lyophilization media. The effect of inorganic salts concentration as well as the addition of disaccharides on phage stability during freeze-drying and storage was also studied. The addition of low suc rose concentration (0.1 mol l1 ) to SM buffer stabilized phage during freezing and dryi ng steps of the lyophilization process, but higher sugar concentrations were detriment al to phage stability during freeze-drying. Sucrose stabilized phage during storage for at least 120 days. The lyoprotective effect of low concentrations of disaccharides during the drying step of the lyophilization of proteins as well as the stabilization of the freeze-dried produc t in time correlated with the results obtained for phage CA933P.