Flagellar L-ring protein
Basal body L-ring protein
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.
Repeated freezing and thawing is not recommended. Store working aliquots at 4°C for up to one week.
Assembles around the rod to form the L-ring and probably protects the motor/basal body from shearing forces during rotation.
Cell outer membrane, Lipid-anchor, Bacterial flagellum basal body