Figure 1

Stability of VSV dried by freeze dry methodology. (A) Cake morphology after formulation and drying. Cake-like structures were observed for both F2 and F5, whereas collapsed cakes were observed for F3 and F4. (B) VSV stability for process loss and thermal challenge over 7 days. (C) Calculated means and standard deviation (SD) for each data point of accumulated Log PFU loss for each condition. Each data point is collected from duplicate serial dilution plating of biological duplicate vials.