Recombinant Staphylococcus aureus Iron-regulated surface determinant protein B (isdB), partial

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. The shelf life of lyophilized form is 12 months at -20 degree C/-80 degree C.

[MULTISPECIES: iron-regulated surface determinant protein B; Iron-regulated surface determinant protein B; Fur-regulated protein B; Staphylococcal iron-regulated protein H; Staphylococcus aureus surface protein J]