Posted inAgriculture Biochemistry Emerging Science
Halophilic Mesobacillus sp. LC4 Turns Soy Sauce Waste into Valuable Bioactive Peptides
Researchers have identified a new halophilic bacterium, Mesobacillus sp. LC4, capable of transforming soy sauce production waste into bioactive peptides using salt-tolerant proteases—offering a sustainable path for food waste valorization.









