Development of a varicella virus vaccine stabilizer containing no animal-derived component

被引：14
作者：
Chun, BH
Lee, YK
Lee, BC
Chung, N
机构：
[1] Korea Univ, Coll Life & Environm Sci, Seoul 136701, South Korea
[2] Jeil Pharmaceut Co, Taegu 704330, South Korea
来源：
BIOTECHNOLOGY LETTERS | 2004年 / 26卷 / 10期
关键词：
carrageenan; gelatin; plant protein hydrolysate; sucrose; temperature;
D O I：
10.1023/B:BILE.0000025883.04938.4e
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
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.
引用
收藏
页码：807 / 812
页数：6
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