EC Number   |
Storage Stability |
|---|
    3.2.1.8 | -20°C, 2 month, enzyme becomes inactivated when stored in the dry state |
| 3.2.1.8 | -20°C, crude culture, 30 days, 15-20% loss of activity, maintaining stable thereafter for 5 months |
| 3.2.1.8 | 0-4°C, stable at |
| 3.2.1.8 | 4°C |
| 3.2.1.8 | 4°C, 0.1 M acetate buffer, pH 5.5, or phosphate buffer pH 7.0, stable for at least 6 months |
| 3.2.1.8 | 4°C, 0.2 M Na2HPO4, 0.1 M citric acid, pH 6.5 |
| 3.2.1.8 | 4°C, 1 month, no loss of activity |
| 3.2.1.8 | 4°C, 20000 Da enzyme form and 29000 Da enzyme form are stable for at least 3 months |
| 3.2.1.8 | 4°C, 30 days, stable |
| 3.2.1.8 | 4°C, 50 mM Tris-HCl buffer (pH 7.5), more than 20 weeks, no loss of activity |
