Recombinant Lactococcus lactis subsp. lactis Lactococcin-G-processing and transport ATP-binding protein LagD (lagD)

Storage Condition: Store at -20°C upon receipt, aliquoting is necessary for mutiple use. Avoid repeated freeze-thaw cycles. Shelf Life: 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°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C. Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week

MKKIIYQQDEKDCGVACIAMILKHYGTEITIQRLRELSGTDLDGTSAFGIKKTFEKLGFD APAFKAGDETWQEKDIPLPLIAHIISEQKYQHYVVVYKVKGDEIWIADPAKGKIRKTISE FSKEWTGVLLFPKPKAEYKPSIERVDSLSTFFPILIKQKSLFITIFGIISSYYFQGLLDN IIPNQARSTLNILSIGLIFVYLFRVLFEYSRSYLLLLIGQRMSMSIMLGYFKHVLSLPLS FFATRKSGEIISRFLDANKIIDALASATLSLILDIGMVILVGTTLAIQSTQLFLLTLAFL PFYILVVYVFIRSYDKANTEEMSAGAEVNSSIIESLKGIETIKSYNGENHVYDRVDSEFV TLMKKSFKSVTLDNVQQSLKMVIELISSVLILWLGSSYVIDGKISLGQLITYNALLVFFT EPLQNIINLQVKMQKARVANKRLNEIMSISPEQRNTNINISKNIFNKDIKLDKVSFSYNM KLPVLRDVSLEIYSKSKVALVGVSGSGKSTLAKLLVKFYDPSEGNITYGDINCQDIENHK LRNHVTYVPQESFFFNGTIIDNLTFGLSHQPEFEKIFRACKAACLVDFINQQPLRFDSVL EEGGNNLSGGQKQRLAIARAILNDSEIIIFDEATSGLDTLLEKEILEYLIKLQDKTIIFI AHHLSIAKACDEIIVLDQGILVGRGTHEELSEKEGVYRRLLNA