A Gram-reaction-positive, endospore-forming bacterium, designated strain P1^T, was isolated from water samples collected from Pasinler Hot Spring and characterized using a polyphasic approach to clarify its taxonomic position. Strain P1^T was found to have chemotaxonomic and morphological characteristics consistent with its classification in the genus Bacillus . The strain shared the highest 16S rRNA gene sequence identity values with Bacillus thermolactis R-6488^T (97.6 %) and Bacillus kokeshiiformis MO-04^T (97.2 %) and formed a distinct clade with both type strains in the phylogenetic trees based on 16S rRNA gene sequences. Strain P1^T could grow optimally at 55 °C and in the presence of 2 % NaCl. The organism was found to contain meso-diaminopimelic acid as the diagnostic diamino acid in the cell-wall peptidoglycan. The major polar lipids were diphosphatidylglycerol and phosphatidylglycerol. The predominant menaquinone was determined to be MK-7. The major cellular fatty acids were identified as iso-C_15 : 0, iso-C_17 : 0 and anteiso-C_17 : 0. Based upon the consensus of phenotypic and phylogenetic analyses, strain P1^T represents a novel species of the genus Bacillus , for which the name Bacillus pasinlerensis sp. nov. is proposed. The type strain is P1^T (=DSM 107529^T=CECT 9885^T=NCCB 100674^T).

Millions of tons of agricultural waste are produced globally every year. A practical solution to this global problem is to convert this waste into value-added products. In this study, endoglucanase enzyme production was carried out by using waste melon peels as a carbon source. To use this important resource, its stubborn structure must be broken down. Rumen bacteria are regarded as unique for this job. Therefore, firstly endoglucanase producing rumen bacteria was isolated and the bacteria with the best activity (OB24) were identified by molecular methods (16S rRNA gene squencing). As a result of the sequence analysis, it was determined that isolate belonged to Exiguobacterium mexicanum. Then, by optimizing the culture conditions, the enzyme production potential was increased. The optimal conditions were determined as 50 g/L MPP, 2g/L yeast extract, 60 h incubation time, pH: 6.0, and 40°C temperature. Under optimized conditions the enzyme activity increased approximately 3.8-fold.

The increasing global demand for food and growing environmental concerns have intensified efforts to develop sustainable alternatives to conventional petroleum‐based food packaging materials. Food packaging plays a critical role in preserving product quality, ensuring food safety, and extending shelf life across the supply chain. However, the extensive use of non‐biodegradable plastics has contributed significantly to environmental pollution and resource depletion, encouraging the development of renewable and eco‐friendly materials. Biopolymers have attracted considerable attention as greener alternatives due to their biodegradability, reduced carbon footprint, and the ability of optimized formulations to achieve oxygen barrier properties comparable to certain petrochemical plastics. This review summarizes the sources, classifications, and key functional properties of biopolymer‐based packaging materials including barrier, mechanical, optical, and thermal characteristics. Recent advances in active packaging systems such as antimicrobial and antioxidant biopolymer‐based materials are also discussed. Nevertheless, despite these advantages, major limitations, including high moisture sensitivity, weak mechanical performance, and limited scalability, still hinder their widespread industrial application. In addition, substantial research gaps remain regarding long‐term performance and real‐world environmental impact. Applications in different food sectors are examined alongside environmental and regulatory aspects. This review provides a critical evaluation of performance enhancement strategies, including polymer modification, nanocomposites, and bioactive incorporation, highlighting both their effectiveness and limitations. Compared with conventional plastics, biopolymers generally exhibit lower barrier and mechanical properties, yet recent studies indicate that nanocomposite approaches can improve barrier performance by up to 30%–50%. Overall, biopolymer‐based packaging represents a promising approach for sustainable food systems. Future research should focus on bridging the gap between laboratory‐scale innovation and industrial implementation, particularly in terms of cost‐efficiency and large‐scale production.