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.
|Number of pages||6|
|Publication status||Published - 2004 May 1|
- Plant protein hydrolysate
ASJC Scopus subject areas
- Applied Microbiology and Biotechnology