Salmonella paratyphi B (strain ATCC BAA-1250 / SPB7)
Nitric oxide reductase FlRd-NAD(+) reductase
Short name= FlRd-reductase
Short name= FlavoRb reductase
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.
One of at least two accessory proteins for anaerobic nitric oxide (NO) reductase. Reduces the rubredoxin moiety of NO reductase.