Salmonella paratyphi B (strain ATCC BAA-1250 / SPB7)
Short name= GluRS
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.
Catalyzes the attachment of glutamate to tRNA(Glu) in a two-step reaction
Class-I aminoacyl-tRNA synthetase family, Glutamate--tRNA ligase type 1 subfamily