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<p>Alkaline proteases from haloalkaliphilic bacteria hold significant industrial value due to their stability under harsh processing conditions. The valorization of agro-kitchen wastes into high-value bioproducts represents a key strategy for sustainable bioprocessing. In this study, waste-derived substrates were systematically explored to achieve cost-effective production of alkaline protease from the haloalkaliphilic bacterium <i>Virgibacillus salarius</i> VS-23, isolated from the saline desert of Kutch. Process parameters were optimized using a One Variable at a Time (OVAT) approach, yielding a maximum protease activity of 554 U/mL/min under optimal conditions (3% NaCl, pH 9, 48&#xa0;h incubation, 1% casein hydrolysate, 0.5% gelatin, and 1% xylose). Screening of agricultural and kitchen wastes revealed moong water (60% v/v), brown bread (1% w/v), rice water (60% v/v), wheat bran (1% w/v), and groundnut seed cake (1% w/v) as the most effective, economical substrates for enzyme production. Notably, moong water yielded 194.59 U/mL/min, outperforming other agro-kitchen waste substrates used in this study. The protease demonstrated exceptional stability, retaining ≥ 80% activity across pH 9–12, high salinity (up to 10% NaCl), and temperatures up to 60&#xa0;°C. Most significantly, the enzyme removed blood stains from cotton fabrics in just 7&#xa0;min, surpassing the efficiency of conventional proteases and confirming its strong potential as a detergent additive. Overall, using readily available waste materials offers an effective and sustainable strategy for producing industrially robust alkaline proteases, supporting both economic and environmental goals.</p> Graphical abstract <p></p>

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Waste-to-enzyme valorization: production, characterization, and application of an alkaline protease from Virgibacillus salarius VS-23

  • 期刊论文

  • 发表日期：

    2026年2月24日

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  • Jenisha K. Ranpariya,
  • Hemanshi R. Sakhiya,
  • Janki V. Rojmala,
  • Satya P. Singh,
  • Hitarth B. Bhatt

摘要

Alkaline proteases from haloalkaliphilic bacteria hold significant industrial value due to their stability under harsh processing conditions. The valorization of agro-kitchen wastes into high-value bioproducts represents a key strategy for sustainable bioprocessing. In this study, waste-derived substrates were systematically explored to achieve cost-effective production of alkaline protease from the haloalkaliphilic bacterium Virgibacillus salarius VS-23, isolated from the saline desert of Kutch. Process parameters were optimized using a One Variable at a Time (OVAT) approach, yielding a maximum protease activity of 554 U/mL/min under optimal conditions (3% NaCl, pH 9, 48 h incubation, 1% casein hydrolysate, 0.5% gelatin, and 1% xylose). Screening of agricultural and kitchen wastes revealed moong water (60% v/v), brown bread (1% w/v), rice water (60% v/v), wheat bran (1% w/v), and groundnut seed cake (1% w/v) as the most effective, economical substrates for enzyme production. Notably, moong water yielded 194.59 U/mL/min, outperforming other agro-kitchen waste substrates used in this study. The protease demonstrated exceptional stability, retaining ≥ 80% activity across pH 9–12, high salinity (up to 10% NaCl), and temperatures up to 60 °C. Most significantly, the enzyme removed blood stains from cotton fabrics in just 7 min, surpassing the efficiency of conventional proteases and confirming its strong potential as a detergent additive. Overall, using readily available waste materials offers an effective and sustainable strategy for producing industrially robust alkaline proteases, supporting both economic and environmental goals.

Graphical abstract