Crystal structure of Oligoendopeptidase F, a protein slicing enzyme from Bacillus stearothermophilus, a bacterium that can cause food products to spoil. The crystal was formed using a microfluidic capillary, a device that enables scientists to independently control the parameters for protein crystal nucleation and growth. Credit: Accelerated Technologies Center for Gene to 3D Structure and Midwest Center for Structural Genomics

See Structure Summary in the Protein Data Bank