Recombinant Escherichia coli Hygromycin-B 4-O-kinase

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°C,-80°C. The shelf life of lyophilized form is 12 months at -20°C,-80°C.<br>Notes: Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.