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Penicillinase (=Penicillin amido-β-lactamhydrolase), fromBacilluscereus, Lyophilized powder (2500000unit/vial)

    • Product Name Penicillinase (=Penicillin amido-β-lactamhydrolase), fromBacilluscereus, Lyophilized powder (2500000unit/vial)
    • Alias Penicillinase
    • Einecs 232-725-4
    • Mininmum Order 1 g
    • Factory Site Yudu County, Ganzhou, Jiangxi, China
    • Price Inquiry sales3@ar-reagent.com
    • Manufacturer Nanjing Finechem Holdings Co., Ltd
    • CONTACT NOW
    Specifications

    HS Code

    533481

    Product Name Penicillinase
    Synonyms Penicillin amido-β-lactamhydrolase
    Source Bacillus cereus
    Form Lyophilized powder
    Application Hydrolysis of penicillins
    Enzyme Class EC 3.5.2.6
    Activity Hydrolyzes the β-lactam ring of penicillin
    Storage Temperature -20°C
    Solubility Water
    Purity Typically >90% (by SDS-PAGE)
    Appearance White to off-white powder
    Molecular Weight Approx. 29 kDa
    Usage Antibiotic resistance studies
    Cas Number 9031-54-7

    As an accredited Penicillinase (=Penicillin amido-β-lactamhydrolase), fromBacilluscereus, Lyophilized powder (2500000unit/vial) factory, we enforce strict quality protocols—every batch undergoes rigorous testing to ensure consistent efficacy and safety standards.

    Packing & Storage
    Packing Penicillinase, lyophilized powder, 2,500,000 units/vial, supplied in a sterile, sealed amber glass vial with tamper-evident cap.
    Shipping Penicillinase (Penicillin amido-β-lactamhydrolase), from *Bacillus cereus*, lyophilized powder (2,500,000 units/vial) is typically shipped by Sigma Aldrich, Merck, or TCI Chemical at ambient temperature. Shipping includes protective packaging to maintain product stability. For long-term storage, refrigeration or freezing is recommended upon receipt.
    Storage Penicillinase (Penicillin amido-β-lactamhydrolase) lyophilized powder from *Bacillus cereus* (2500000 units/vial) should be stored at 2–8°C, protected from light and moisture. Keep the vial tightly sealed until use. Storage at this temperature maintains enzyme activity and prevents degradation. Avoid repeated freeze-thaw cycles. For long-term storage, aliquot and store at −20°C or below, following manufacturer’s recommendations.
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