Hi,
I'm trying to make freeze dried virus stock. We use lactose+pepton stabilizer. Turned out the cake formation is imperfect. Do anyone can analyze and have suggestion what can be improved from the freeze drying step? Thank you.
Use of 10% Skim Milk produce good pellet formation. I use the mentioned ingredients in the below article to freeze-dry FMD and PPR virus and it produces good pellet.
Article Freeze-drying foot-and-mouth disease virus antigens. I. Infe...
It seems as your "cake" can't hold its structure. I would try to substitute lactose with a polysacharide e.g. dextrose. Try a medium - long chain (higher MW) dextrose as a cake former. That might cause a stronger 3D structure during freezing.
Hi Abdul and Adam,
Thank you for your suggestion. Appreciate it much.
Anyway, If I really have to use lactose as a stabilizer, would you recommend to change any parameters of the freeze drying process?
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