Recombinant uncultured bacterium Flagellin
Product Specifications
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.<br>Generally, the shelf life of liquid form is 6 months at -20 degree C/-80 degree C.<br>The shelf life of lyophilized form is 12 months at -20 degree C/-80 degree C.<br>Repeated freezing and thawing is not recommended. Store working aliquots at 4 degree C for up to one week.
Short Name
[Flagellin]
Other Product Names
[Flagellin; Flagellin]
NCBI GI Number
75369593
NCBI Accession Number
Q6QA52
Uniprot Accession Number
Q6QA52
Available Sizes
Curated Selection
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