Halophilic microbiome: Distribution, diversity and applications

Abstract

Microorganisms that love salt are known as halophiles, and they are found in both the archaeal and eubacterial domains of life. Halophiles do naturally occur in mesmeric saline habitats such as hypersaline lakes, salt pans, salt marshes, saline soils, and solar salterns. The group of microorganisms that live in a salty environment is known as the halophilic microbiome. This group includes bacteria, algae, fungi, viruses, and more. According to how much salt they can tolerate, halophiles are divided into three categories: mild (0.3-0.8 M), moderate (0.8-3.4 M), and extreme (3.4-5.1 M). Seawater already covers the majority of the surface of the Earth and has a salinity of roughly 0.6 M. The most numerous and adaptable microorganisms are therefore those that thrive in such environments. Due to the presence of carotenoids, many halophiles exhibit red-pigmented colonies. This pigment resembles that of tomatoes, red peppers, pink flamingos, and other similar foods. In the production of traditional fermented foods like sauces and pickles, some halophiles play a specific role. Since the majority of their potential is still unknown, halophilic microbes have fewer but more significant biotechnological applications than thermophiles and alkaliphiles. Nevertheless, they could be an important source of many particular biomolecules, including salt-stable enzymes, biopolymers, and pigments. Halophiles may also be crucial for bioprocesses like bioleaching, bioremediation, biotransformation, and biofermentation. Halophiles might have some interesting uses in both medicine and agriculture. This review essay examined the diversity, distribution, and uses of halophiles.