Bacterial Diversity at Himalayan Pink Salt Extraction Site

Yasmeen Malik; Imran Ali; Ashif Sajjad; Luhuai Jing; Irfana Iqbal; Atiq Ur Rehman; Toquier Azam; Xiaoming Chen

doi:10.3390/biology14030316

Bacterial Diversity at Himalayan Pink Salt Extraction Site

Biology (Basel). 2025 Mar 20;14(3):316. doi: 10.3390/biology14030316.

Authors

Yasmeen Malik^{1

2

3}, Imran Ali^{1

2

4}, Ashif Sajjad², Luhuai Jing⁵, Irfana Iqbal¹, Atiq Ur Rehman³, Toquier Azam¹, Xiaoming Chen¹

Affiliations

¹ School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China.
² Institute of Biochemistry, University of Balochistan, Quetta 87300, Pakistan.
³ Mines and Minerals Development Department, Government of Balochistan, Quetta 87300, Pakistan.
⁴ Institute of Molecular Biology and Biotechnology, University of Lahore, Lahore 54600, Pakistan.
⁵ College of Life Sciences, Sichuan University, Chengdu 610064, China.

Abstract

Table salt, or sodium chloride, is extensively utilized in the culinary business as a flavoring agent, texture garnishing [...].

Keywords: extremophiles; halophilic; hypersaline environments; metagenomics; pink salt.

Grants and funding

This research was funded by the National Natural Science Foundation of China (12275227) and the Sichuan Provincial Science and Technology Department Project (2023NSFSC0360).