Reference |
"Structural genomics of highly conserved microbial genes of unknown function in search of new antibacterial targets." Abergel C., Coutard B., Byrne D., Chenivesse S., Claude J.-B., Deregnaucourt C., Fricaux T., Gianesini-Boutreux C., Jeudy S., Lebrun R., Maza C., Notredame C., Poirot O., Suhre K., Varagnol M., Claverie J.-M. J. Struct. Funct. Genomics 4:141-157(2003) |
Storage |
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 -20C/-80C. The shelf life of lyophilized form is 12 months at -20C/-80C. |