Protein production from halophyte juice via lactic acid bacteria acidification and subsequent yeast fermentation

Halophytes are emerging supercrops due to their large diversity and natural high saline tolerance. The main benefit lies in their suitability for cultivation on marginal lands, thus avoiding competition with traditional farm crops. The commercializing and cultivating of halophytes could significantly improve the quality of areas affected by soil salinity, prevent further soil degradation, and make use of their natural phytoremediation capabilities. However, the high salt content in halophyte biomass prevents them from being used directly for animal feed application, composting, incineration, and soil enhancement, resulting in halophytes being treated as agricultural waste. Nevertheless, in the scope of green biorefinery, halophytes can be fractionated and upcycled, as illustrated in Figure 1, thus maximizing their utilization and transforming them into valuable bioresources. The present study explores the sustainable production of fodder protein through probiotic lactic acid bacteria (LAB) and yeast cultivation on halophyte juice, thereby overcoming its inherent salinity for future applications.