Recombinant Bacillus subtilis Stage V sporulation protein M (spoVM)

• Product Name Alternative:

  SpoVM; BSU15810; Stage V sporulation protein M

• Abbreviation:

  Recombinant Bacillus subtilis spoVM protein

• Gene Name:

  SpoVM

• UniProt:

  P37817

• Expression Region:

  1-26aa

• Organism:

  Bacillus subtilis (strain 168)

• Target Sequence:

  MKFYTIKLPKFLGGIVRAMLGSFRKD

• Tag:

  Tag-Free

• Type:

  Developed Protein

• Source:

  E.coli

• Field of Research:

  Others

• Relevance:

  Required for normal formation of the cortex and coat during sporulation in bacillus subtilis where it plays a morphogenetic rather than a regulatory role.

• Endotoxin:

  Not test

• Purity:

  Greater than 90% as determined by SDS-PAGE.

• Activity:

  Not Test

• Form:

  Liquid or Lyophilized powder

• Buffer:

  If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

• Reconstitution:

  We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

• Function:

  Required for normal formation of the cortex and coat during sporulation in bacillus subtilis where it plays a morphogenetic rather than a regulatory role.

• Molecular Weight:

  3 kDa

• References & Citations:

  "A 28 kbp segment from the spoVM region of the Bacillus subtilis 168 genome." Foulger D., Errington J. Microbiology 144:801-805 (1998)

• Storage Conditions:

  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.

• Protein Length:

  Full Length