Proteins With An Anchor For Enzymes

BREAKING DOWN CELLULOSE is one of the most vital tricks of the microbial world. Thanks to the enzymes wielded by bacteria and fungi, cows digest grass, fallen trees decay, and companies can transform corn into ethanol. But University of Rochester microbiologist David Wu has long suspected that some bacteria are far better at breaking down cellulose than their enzymes would suggest. These particular superbugs, he discovered, harbor another protein--one that somehow boosts the efficiency of cellulose-eating enzymes.

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