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DNA shuffling to improve crude-water interfacial activity in biosurfactants with OmpA protein of Escherichia coli .

Autor: Nuñez Velez VL; Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá, Cundinamarca, Colombia., Villamizar Gomez LD; Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá, Cundinamarca, Colombia., Mendoza Ospina JE; Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá, Cundinamarca, Colombia., Hayek-Orduz Y; Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá, Cundinamarca, Colombia., Fernandez-Niño M; Department of Bioorganic Chemistry, Leibniz-Institute of Plant Biochemistry, Hale, Germany., Restrepo Restrepo S; Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá, Cundinamarca, Colombia., Álvarez Solano ÓA; Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá, Cundinamarca, Colombia., Reyes Barrios LH; Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá, Cundinamarca, Colombia., Gonzalez Barrios AF; Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá, Cundinamarca, Colombia.

Publikováno v: PeerJ [PeerJ] 2024 Dec 03; Vol. 12, pp. e17239. Date of Electronic Publication: 2024 Dec 03 (Print Publication: 2024).