Halobacillus as source of natural products and enzyme factories

Andri Frediansyah^{1

2}, Dhea Sandra Fitriany³

Affiliations

¹ Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Jl. Jogja-Wonosari KM 31.5, Yogyakarta, 55168, Indonesia. andri.frediansyah@brin.go.id.
² Research Collaboration Center for Traditional Fermentation, Jl. Ir. Sutami 36 Kentingan, Jebres, Surakarta, Jawa Tengah, 57126, Indonesia. andri.frediansyah@brin.go.id.
³ Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Jl. Jogja-Wonosari KM 31.5, Yogyakarta, 55168, Indonesia.

Review

Andri Frediansyah et al. Extremophiles. 2025.

. 2025 Aug 23;29(3):34.

doi: 10.1007/s00792-025-01400-7.

Andri Frediansyah^{1

2}, Dhea Sandra Fitriany³

¹ Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Jl. Jogja-Wonosari KM 31.5, Yogyakarta, 55168, Indonesia. andri.frediansyah@brin.go.id.
² Research Collaboration Center for Traditional Fermentation, Jl. Ir. Sutami 36 Kentingan, Jebres, Surakarta, Jawa Tengah, 57126, Indonesia. andri.frediansyah@brin.go.id.
³ Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Jl. Jogja-Wonosari KM 31.5, Yogyakarta, 55168, Indonesia.

No abstract available

Keywords: Halobacillus; Enzyme; Genome; Natural products; Saline.

Conflict of interest statement

Declarations. Conflicts of interest: We declare no conflict of interest.

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