ArticleWorld journal of microbiology & biotechnology2025
Genomic and functional characterization of halophilic Mesobacillus sp. LC4: A novel protease producer for valorization of soy sauce cake waste.
Article in World journal of microbiology & biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Soy sauce cake (SSC), a protein-rich by-product from soy sauce production, remains underutilized despite its potential for valorization into bioactive peptides. Halophilic bacteria, known for their robust enzymes, offer a sustainable solution for SSC biodegradation under high-salt conditions. This study investigates Mesobacillus sp. strain LC4, a protease-producing halophilic bacterium isolated from mangrove sediment. Phylogenetic and whole genome analyses confirmed strain LC4 as a novel Mesobacillus species, with ANIb and dDDH values below species delineation thresholds. Genome mining identified 25 extracellular protease-encoding genes, comprising serine and metalloproteases with physicochemical properties indicating thermotolerance and halophilicity. Crude protease assays demonstrated broad activity across temperatures (27-70 °C), pH levels (6-11), and salinities (0-15% w/v NaCl), with optimal activity at 40-60 °C, pH 8 and 4-8% NaCl. Enzymatic stability was retained in the presence of Ca
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