Extremophilic microorganisms have established a diversity of molecular strategies in order to survive in extreme conditions. Biocatalysts isolated by these organisms are termed extremozymes, and possess extraordinary properties of salt allowance, thermostability, and cold adaptivity. Extremozymes are very resistant to extreme conditions owing to their great solidity, and they pose new opportunities for biocatalysis and biotransformations, as well as for the development of the economy and new line of research, through their application. Thermophilic proteins, piezophilic proteins, acidophilic proteins, and halophilic proteins have been studied during the last few years. Amylases, proteases, lipases, pullulanases, cellulases, chitinases, xylanases, pectinases, isomerases, esterases, and dehydrogenases have great potential application for biotechnology, such as in agricultural, chemical, biomedical, and biotechnological processes. The study of extremozymes and their main applications have emerged during recent years.

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Halophilic archaea are interesting microorganisms that produce low biomass and metabolites, complicating their quantification. Raman spectroscopy (RS) is a powerful technique, which requires small samples, attractive for using in archaeal research. The objective of this work was the estimation of bacterioruberin content along with Haloarcula marismortui growth and their correlation with biomass concentration. RS was used to detect characteristic bands of bacterioruberin (vibrational modes C═CH, C─C, and C═C) in H. marismortui culture samples. The intensity of Raman spectra in bacterioruberin and the biomass concentration were adequately correlated. The highest production of bacterioruberin occurred at 60 h. RS is revealed as a reliable technique for the estimation of bacterioruberin in the biomass of H. marismortui, which could be considered as a promising qualitative and quantitative technique to assay metabolites in cell cultures.

Foods fulfil social and nutritional functions. Knowing the meaning of foods is essential to understand the behavior towards them, especially when it comes to traditional foods. Two groups of people from Mezquital Valley and the Comarca Minera region in Hidalgo, Mexico, were interviewed through word association to find out what words they associated with the concept of "traditional food". The results were analyzed using the Latent Semantic Analysis (LSA). Through the LSA, nine dimensions were found for the Mezquital Valley and seven for the Comarca Minera region. These were further reduced to three defining dimensions shared between regions: Nutrition and nutritional quality, Territorial identity of a region, and Experiences derived from consumption. The Food Culture dimension was typical of the Mezquital Valley. Our findings suggest that LSA is suitable for the analysis of concepts and that regions have dimensions of their own geocultural context.