A common bacterium we find in everyday things, like food flavorings, is giving scientists hope that bat populations can be saved from deadly White-nose Syndrome.
The new treatment was developed in Missouri by Forest Service scientists Sybill Amelon and Dan Lindner, and Chris Cornelison of Georgia State University.
The bacterium, Rhodococcus rhodochrous, dwells in pretty much all soils found in North America and is safe for plants and animals. In fact, it’s been used in more than one industrial application, including flavorings for our food, for over half a century, according to the U.S. Forest Service.
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