The influence of stabilizers and rates of freezing on preserving of structurally different animal viruses during lyophilization and subsequent storage

Malenovska H.

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The influence of stabilizers and rates of freezing on preserving of structurally different animal viruses during lyophilization and subsequent storage

机译：稳定剂和冷冻速度对冻干和随后保存过程中结构不同的动物病毒保存的影响

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摘要

AimsTo make a comparative evaluation of the effects of different stabilizers and freezing rates on structurally different viruses during lyophilization and storage.

机译：目的比较评估不同的稳定剂和冷冻速率对冻干和储存过程中结构不同的病毒的影响。

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《Journal of applied microbiology 》 |2014年第6期| 共10页
作者
Malenovska H.;
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原文格式 PDF
正文语种 eng
中图分类应用微生物学 ;
关键词
animal virus lyophilization; animal virus preservation; freezing rate; stabilizer; virus structure;

机译：动物病毒冻干;动物病毒保藏;冻结率;稳定剂;病毒结构;

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专利

1. The influence of stabilizers and rates of freezing on preserving of structurally different animal viruses during lyophilization and subsequent storage [J] . Malenovska H. Journal of applied microbiology . 2014 ,第6期

机译：稳定剂和冷冻速度对冻干和随后保存过程中结构不同的动物病毒保存的影响
2. Influence of Storage at Freezing and Subsequent Refrigeration Temperatures on β-Galactosidase Activity of Lactobacillus acidophilus [J] . S. E. Gilliland, R. C. Lara Applied and Environmental Microbiology . 1988 ,第4期

机译：冷藏及随后冷藏温度下的贮藏对嗜酸乳杆菌β-半乳糖苷酶活性的影响
3. Composition of the Stabilizer and Conditions of Lyophilization for Preserving Infectious Activity of Influenza Virus [J] . Dubrovina I. A., Kiseleva I. V., Kireeva E. V., Bulletin of experimental biology and medicine . 2018 ,第1期

机译：用于保存流感病毒感染性活性的稳定剂和冻干条件的组成
4. GENERATION OF GAMMA-AMINOBUTYRIC ACID (GABA) IN SOYBEAN BY FREEZING AND SUBSEQUENT STORAGE [C] . Shigeaki UENO, Natsuko IRYO, Shoji SASAO, International Institute of Refrigeration;IIR International congress of refrigeration;Ministry of Economy, Trade and Industry;Ministry of Agriculture, Forestry and Fisheries . 2015

机译：冻结和后续存储在大豆中生成γ-氨基丁酸（GABA）
5. Freezing behavior of water as influenced by ice cream stabilizers. [D] . Wang, Shu-Tai. 1996

机译：受冰淇淋稳定剂影响的水的冻结行为。
6. Influence of Storage at Freezing and Subsequent Refrigeration Temperatures on β-Galactosidase Activity of Lactobacillus acidophilus [O] . S. E. Gilliland, R. C. Lara 1988

机译：冷藏及随后的冷藏温度下储存对嗜酸乳杆菌β-半乳糖苷酶活性的影响
7. Comparison of lyophilization, and freezing in honey as techniques to preserve cortical bone allografts used to repair experimental femoral defects in domestic adult cats [O] . M.P. Ferreira, M.M. Alievi, C.A.C. Beck, 2012

机译：冷冻干燥和蜂蜜冷冻的比较作为保护皮质骨同种异体移植物的技术，用于修复国内成年猫的实验性股骨缺损
8. Rejuvenation and Freezing of Additive-Preserved Red Blood Cells in the 1000 ML-600 ML Polyvinyl Chloride Freezing Bay System Stored for Up to 42 Days at 4 C Prior to Rejuvenation and Glycerolization Using 40% W/V Glycerol and Storage at -80 C, Washed in the Haemonetics Blood Processor 115, and Stored at 4 C for up to 24 Hours Prior to Transfusion [R] . 1997

机译：1000-mL-600 mL聚氯乙烯冷冻湾系统中添加保存的红细胞的复原和冷冻，在恢复和甘油化之前，在4℃下储存长达42天，使用40％W / V甘油并在-80℃储存，在Haemonetics血液处理器115中洗涤，并在输血前在4℃储存长达24小时

The influence of stabilizers and rates of freezing on preserving of structurally different animal viruses during lyophilization and subsequent storage

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