Abstract
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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Chun, BH., Lee, Y.K., Lee, B.C. et al. Development of a varicella virus vaccine stabilizer containing no animal-derived component. Biotechnology Letters 26, 807–812 (2004). https://doi.org/10.1023/B:BILE.0000025883.04938.4e
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DOI: https://doi.org/10.1023/B:BILE.0000025883.04938.4e