effect of different stabilizers on maintainig viability of lyophilized pasteurella multocida strains

ABSTRACT

In the present study, different stabilizers were used. Results indicated that the best viability percentage [70.60 and 68.00], mean death time in mice, microscopical examination and colonial morphology were shown in lyophilized strains stabilized by skimmed milk lactalbumin sucrose peptone medium and Angus medium respectively, followed by 59% and 58% viability in strains stabilized by skimmed milk, lactalbumin, sucrose medium and skimmed milk peptone sucrose medium respectively