Stabilization of capsular polysaccharides.

摘要

Labile capsular polysaccharides, such as Type-19 pneumococcal capsular polysaccharide, are stabilized against degradation during the lyophilization step which forms a part of the procedure for recovering the capsular polysaccharide from the fermentation in which it has been produced, by adding an amphoteric substance, such as a protein or amino acid, prior to the lyophilization.