Development of a varicella virus vaccine stabilizer containing no animal-derived component
Biotechnology letters(2004)
摘要
Various stabilizers containing no animal-derived components were assessed for their efficacy in stabilizing live attenuated varicella virus under various storage temperatures. Stabilizers containing carrageenan, soy protein hydrolysates, or sucrose had a satisfactory performance to maintain infectivity of the cell-free virus when compared to control stabilizer containing animal-derived gelatin/gelatin hydrolysate.
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关键词
carrageenan,gelatin,plant protein hydrolysate,sucrose,temperature
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