IIR document
The effect of freeze-drying on the infectivity of herpes simplex virus (HSV)-2.
Author(s) : ZHAI S., SLATER N. H. K.
Summary
Freeze-drying is a widely used method for the stabilisation of delicate biopharmaceuticals. However a significant fraction of viability can be lost during processing due to stresses that occur in both the freezing and drying stages. Here the effect of the freezing rate on the recovery of herpes simplex virus 2 (HSV-2) infectivity in the presence of varying concentrations of cryoprotectant recipients was reported.
Available documents
Format PDF
Pages: 2004-1
Available
Public price
20 €
Member price*
Free
* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).
Details
- Original title: The effect of freeze-drying on the infectivity of herpes simplex virus (HSV)-2.
- Record ID : 2005-2281
- Languages: English
- Source: Cryogenics 2004. Proceedings of the 8th Cryogenics Conference
- Publication date: 2004/04/27
Links
See other articles from the proceedings (27)
See the conference proceedings
Indexing
- Themes: Freeze-drying in biology and medicine
- Keywords: Vaccine; Freeze-drying; Virus; Storage; Expérimentation
-
Cryopreservation of Haemophilus bacteria.
- Author(s) : VYSEKANTSEV I. P., TARASOVA O. F.
- Date : 1992
- Languages : English
- Source: Probl. Cryobiol. - n. 4
View record
-
Preparation of frozen and freeze-dried cultures...
- Author(s) : RADOSOVSKA R., KUCHTA T.
- Date : 1993
- Languages : Slovak
- Source: Bull. Potravin. Vysk. - vol. 32 (12) - n. 3-4
View record
-
Lyophilization of biological standards.
- Author(s) : MATEJTSCHUK P.
- Date : 2005/07
- Languages : English
- Source: CryoLetters - vol. 26 - n. 4
View record
-
Dehydration of Lactobacillus acidophilus.
- Author(s) : KING V. A. E., SU J. T.
- Date : 1993
- Languages : English
- Source: Process Biochem. - vol. 28 - n. 1
View record
-
The freeze-drying of lactic acid bacteria: a re...
- Author(s) : CHAMPAGNE C. P., et al.
- Date : 1991
- Languages : English
- Source: Can. Inst. Food Sci. Technol. J. - vol. 24 - n. 3-4
View record