A new microbial breakthrough for food waste recycling
A team of researchers from Universiti Tunku Abdul Rahman, Malaysia, has identified a novel halophilic bacterium, Mesobacillus sp. strain LC4, that shows exceptional potential in converting soy sauce production waste into useful bioactive peptides. The study, published in World Journal of Microbiology and Biotechnology (2025), presents the genomic and biochemical characterization of this new bacterial species.
From mangrove sediment to biotechnological gold
Strain LC4 was isolated from mangrove sediment and found to be a new member of the Mesobacillus genus. Genomic analysis revealed 25 extracellular protease genes, including both serine and metalloproteases—enzymes known for their durability under extreme temperature, pH, and salt conditions.
Resilient enzymes with industrial potential
The bacterium’s crude proteases remained active from 27°C to 70°C, stable across pH 6–11, and effective even with 15% salt. Optimal enzyme activity was recorded at 40–60°C and pH 8, with improved performance in the presence of calcium and aluminum ions—conditions often encountered in food processing environments.
Upcycling soy sauce cake into peptides
In fermentation experiments using soy sauce cake (SSC), a protein-rich by-product of soy sauce manufacturing, LC4 efficiently hydrolyzed proteins within 24 hours and produced peptides by 72 hours. This demonstrates its potential for eco-friendly valorization of high-salt food waste streams.
A step toward sustainable biotechnology
The discovery of Mesobacillus sp. LC4 opens new opportunities for developing enzyme-based solutions to recycle protein-rich industrial by-products into functional ingredients. Its salt-tolerant, thermophilic enzymes could benefit industries ranging from food processing to pharmaceuticals.
Reference
Lim, I. K. J., Looi, P. Z. Y., Chong, E. Z. H., Chong, C. S., Lam, M. Q., & Ee, K. Y. (2025). Genomic and functional characterization of halophilic Mesobacillus sp. LC4: A novel protease producer for valorization of soy sauce cake waste. World Journal of Microbiology and Biotechnology, 41(10), 396. https://doi.org/10.1007/s11274-025-04534-0
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