High frequency lysogenization protein HflD
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.
Negative regulator of phage lambda lysogenization. Contributes to the degradation of the phage regulatory protein CII. Acts probably by holding CII on the membrane surface, away from the target promoters, but close to the FtsH protease.
Cytoplasm, Cell inner membrane, Peripheral membrane protein, Cytoplasmic side