Microcystin-LRs (MC-LR) produced by harmful cyanobacterial blooms (HCBs) pose significant hepatotoxic risks to both the environment and public health. Despite the identification and characterization of a limited number of MC-LR degrading bacteria, the challenge of safely removing MC-LRs from freshwater systems without disrupting aquatic ecosystems remains substantial. This study focused on the isolation of lactic acid bacteria from Bapshikhe, a traditional Korean fermented food, and investigated the mechanisms underlying the degradation of MC-LRs by these bacteria.
View Article and Find Full Text PDFJ Anim Physiol Anim Nutr (Berl)
September 2024