Recombinant Lachnospiraceae bacterium A4 Flagellin

• CAS Number:

  9000-83-3

• Storage Conditions:

  The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself.
  Generally, the shelf life of liquid form is 6 months at -20 degree C/-80 degree C.
  The shelf life of lyophilized form is 12 months at -20 degree C/-80 degree C.
  Repeated freezing and thawing is not recommended. Store working aliquots at 4 degree C for up to one week.

• Short Name:

  [Lachnospiraceae bacterium A4 Flagellin]

• Other Product Names:

  [Flagellin]

• Uniprot Accession Number:

  A7IZG7