Capsule polysaccharide export protein BexD
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.
May form an ATP-driven capsule polysaccharide export apparatus, in association with the BexA, BexB and BexC proteins. May function as a membrane anchor for capsular polysaccharides. Possible porin properties.