Abstract: The present invention provides methods of stabilizing a protein at low pH by mixing the protein in a solution with one or more stabilizers in sufficient quantity to reduce the degree of aggregation of the protein at a low pH. In one embodiment, the stabilizers are selected from one or more of the following amino acids: glycine, leucine, lysine, alanine, methionine, aspartic acid and its salts, glutamic acid and its salts, arginine, tyrosine, and histidine. The methods of stabilizing a protein preparation find particular utility in stabilizing a protein during a low pH viral inactivation procedure.