Table 1.
Process-associated loss and storage stability at 25°C for freeze dried, spray dried, and foam dried Ty21a.
| Process | Process Loss (log10 CFU) | Stability Loss after 1 week at 25°C (log10 CFU) |
|---|---|---|
| Freeze drying1 | 0.8 ± 0.1 | 0.5 ± 0.0 |
| Spray drying2 | 0.7 ± 0.1 | 1.7 ± 0.1 |
| Foam drying3 | 0.3 ± 0.2 | No loss4 |
1
Formulation contained 28% (w/v) sucrose, 1% (w/v) gelatin in 25mM KPO4, pH7
2
Formulation contained 7% (w/v) sucrose
3
Formulation contained 25% (w/v) sucrose, 0.5% (w/v) methionine, 2.4wt% DMSO, 25mM KPO4, pH8
4
Storage stability following 4 weeks at 25°C
All data represent the average (+/− SEM) of duplicate experiments.