Abstract The lower humification efficiency during composting is an emerging challenge that attenuates compost quality. Although biochar has the potential to enhance humification, its effectiveness is limited by factors such as its alkaline pH and the absence of functional groups. Here, Ca-modified biochar was prepared via co-pyrolysis of coconut shell and oyster shell (1:1 ratio) at 600 °C and added to pig manure composting at a 10% (w/w) dose. The result of spectroscopy analysis of the developed compost revealed that carboxyl and carbonyl functional groups facilitated the adhesion of oyster shells to the biochar surface. The addition of Ca-modified biochar in compost not only increased the concentrations of humic acid (+ 8.6%) but also improved the seed germination index (GI) (+ 18.9%) compared to the control group. The excitation-emission matrix analysis indicated that the modified biochar facilitated the transformation of protein-like molecules, thereby enhancing the humification of organic matter by 4.92% compared to the control group. Microbial analysis indicated that Proteobacteria and Bacteroidetes were predominant in the modified biochar group, exhibiting a 107% higher prevalence, as compared to the control group. These enriched microbial taxa, known for their role in lignin degradation, are inferred to inhibit nitrogen volatilization, generate precursor substances, and catalyze the conversion of organic matter into stable humus. The correlation analysis further revealed a significant positive correlation between Proteobacteria and GI ( p < 0.05). These findings demonstrated that Ca-modified biochar enhances physicochemical and microbiological processes, offering a scalable solution for improving humification and supporting sustainable compost production. Graphical Abstract

Simultaneous transformation of tetracycline and nitrogen (ammonium/nitrite) by Sphingobacterium kyonggiense T8: Performance, pathway, genomics, and mechanisms.

Stone relics exposed to outdoor environments frequently experience surface deterioration, with red stains being a common and persistent issue. The stains often observed on marble and limestone surfaces arise from complex interactions involving chemical reaction, pollutant deposition, and microbiological process. Although microbial colonization has been associated with biodeterioration, the specific mechanisms remain poorly understood. This study focuses on the red stains found on the Danbi marble carvings at Beijing Confucian Temple and the Imperial College. Combining microbial cultivation, molecular identification (ITS sequencing), SEM-EDS (Scanning Electron Microscopy), Raman spectroscopy, and HPLC-MS (high-performance liquid chromatography with mass spectrometry), we identified the pigment-producing fungus Lizonia empirigonia as the dominant agent, with no evidence of inorganic contributors such as iron/lead oxides. Metabolite profiling revealed flavonoids and polyketides as key coloring material, while controlled infection experiments demonstrated the fungus’s reliance on exogenous organic matter rather than direct stone degradation. Our findings highlight microbial activity as a primary driver of red stains in marble relics and underscore the importance of organic contaminant control in conservation.

Soy sauce (SS), a fermented condiment integral to various global cuisines, has undergone considerable technological advancements while preserving its traditional microbiological processes. This systematic review, adhering to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, synthesized findings from 181 peer-reviewed articles to examine trends in SS production and consumption. Our descriptive statistics and thematic analysis revealed five key focus areas: process optimization, microbial fermentation, safety, waste management, and evolving analytical technologies. Advances, such as metagenomics, synthetic biology, and enzyme engineering, have refined fermentation dynamics, improving flavor and production efficiency. Concurrently, sustainability-orientated innovations, including by-product bioconversion, low-sodium formulations, and traceable packaging, support both environmental goals and health-conscious consumption. The integration of multi-omics approaches (e.g., metabolomics, genomics, and transcriptomics) and high-resolution analytical tools (e.g., spectroscopy and sensor-based systems) has further strengthened quality control by enhancing authenticity, safety, and traceability. However, integrating traditional methods with emerging technologies such as precision fermentation, which facilitates targeted microbial control to improve product consistency, remains challenging due to microbial strain incompatibility, scalability issues, and the necessity to maintain cultural authenticity and sensory attributes. It is essential to implement scalable and sustainable solutions that improve microbial function while minimizing hazardous by-products and environmental effects. This review presents an integrated framework connecting five key thematic areas with the core pillars of sustainability: environment, economy, society, technology, and nutrition, offering a foundation for directing future research, policymaking, and industrial practices. Key priorities include the development of salt-tolerant microbial consortia, the valorization of fermentation by-products via circular economy strategies, and the standardization of sustainability certification criteria to facilitate practical implementation.

Abstract Desert pavements are a global phenomenon in arid environments, representing one of the most extensive geomorphological and geoecological features on Earth. To a large extent, they determine the interplay of key processes governing current and past landscape dynamics including landform evolution, surface runoff, soil water dynamics, weathering and soil formation, microbial processes, dust deposition and entrainment into the atmosphere. Hence, desert pavements and their future trajectories of change have a strong local to global impact on coupled Earth system components. However, knowledge of the comprehensive role that desert pavements play in the Earth surface–atmosphere system is still limited, and a profound interdisciplinary understanding of their evolution, spatial extent, microbiological processes, and inherent environmental feedback mechanisms is lacking. This article provides an overview of the current state of knowledge of desert pavements as an important Earth system component and offers an interdisciplinary perspective on the key processes interacting within desert pavements, which improves our understanding of the role and importance of desert pavements within the Earth system.

Single-stage ionic and microbiological purification process for producing drinking water from Aegean Sea water

The article analyses the work of Ukrainian and foreign scientists who devote significant attention to researching and improving silage technologies. Their scientific work covers a wide range of issues, from the selection of plant crops to the development of new preservation methods. The microbiological process used to preserve the quality of fresh feed on livestock farms has been studied. The biochemical and microbiological changes that occur during silage production have prompted the search for new silage additives, highlighting the potential of certain microbial strains that are more effective at biopreservation. Lactic acid bacteria are widely known for their diverse applications as additives in the fermentation of agricultural crops or forage biomass during silage production. However, the recent inconsistency in silage quality can be explained by the lack of information on gene expression and molecular mechanisms of the microbiota involved in silage production. Current research focuses on deciphering nutrient-rich animal feeds with improved Lactobacillus inoculants. Modern biotechnological tools, such as metagenomics, genomics, and proteomics, allow the identification, improvement, and development of highly productive Lactobacillus strains for use in silage. These strains help lower pH, improve fermentation characteristics, and enhance the aerobic stability of silage, ensuring its high quality and contributing to sustainable agricultural development. Therefore, the main purpose of silage is to preserve the nutritional properties of fresh feed. The introduction of specific bacterial cultures (inoculants) will significantly improve silage quality by accelerating fermentation, creating a favourable environment for beneficial microorganisms, and suppressing the growth of harmful ones. Thus, this review article explores the role of lactobacillus inoculants in silage production, as well as modern biotechnological approaches that are powerful tools for identifying, improving, and developing highly productive lactobacillus strains. Keywords: silage, lactobacilli, inoculant strains, fermentation, biological additives, nutritional value.

The article presents the results of the impact of fungi from the Trichoderma genus on the biological productivity of important agricultural foods. During the research, samples were taken from the relatively clean soils of Absheron, from the rhizosphere of plants there, and from irrigated soils. At the same time, the mycological processes observed in recent years in the transboundary rivers of the Eastern Zangazur economic region (Aras, Okchuchay, Besitchay, Bergushadchay, Agachay), which have been subjected to anthropogenic impacts, have been comparatively assessed in terms of their ecological and biological significance. The conducted studies have shown that the fungal species comprising the microbiota complex formed in soil and water ecosystems are characterized by a high adaptability to the ecological environment, specific associations with the plant rhizosphere, and active metabolic participation in nutrient transformation. In particular, the micromycetes detected in the waters of transboundary rivers (such as Aspergillus, Penicillium, Fusarium, etc.) play a crucial role in decomposition processes, organic matter transformation, and ecosystem self-restoration. Additionally, the characteristics of the species involved in the formation of the microbiota of plants growing there were also determined. Among these microorganisms, both saprotrophic and facultative pathogenic representatives are present, and their balance is considered one of the key factors determining the microecological stability of the plant–soil system. At the same time, in addition to increasing the productivity of plants grown in these soils, they also serve as regulators in the nitrogen and carbon balance of the soils. To optimize plant growth and increase productivity, both biotic and abiotic factors are required. Organic substances influence the life activities of microorganisms present in the soil and plant, and providing these substances to them is considered an essential condition. In addition, the increase in the productivity of areas that are crucial for agricultural purposes can be considered a key indicator, depending on factors such as the interrelations of microorganisms in the soil, the impact of natural climatic and soil conditions on the environment, the rapid progression of microbiological processes, and other factors. When evaluating soils based on microbiological indicators, the main criterion is to assess the microdiversity of the senoz present there, in terms of its species and numerical composition. Taking all these indicators into account, the research has reflected the use of spore suspensions and cultural media obtained from species belonging to the Trichoderma genus to enhance the development ability of various plant seeds and intensify their productivity. Among the species of this genus, strains such as T. harzianum SH-58 and T. asperellum SH-15 can be mentioned as biological control agents, as these strains exhibit antagonistic interactions against several harmful phytopathogens.

In conditions of intensive farming, post-harvest plant residues, in particular straw, become a significant logistical and environmental challenge. A promising alternative is the use of biological destructors, which provide targeted transformation of plant residues in the soil by stimulating biotic processes. Biodestructors not only accelerate the mineralization of organic matter, but also enrich the soil microbiome with beneficial, metabolically active microorganisms that inhibit the development of phytopathogenic and saprophytic species. The carbon released during the decomposition of straw is integrated into humification processes, stimulating the synthesis of humic and fulvic acids - key components of stable soil organic matter. In field conditions, a study was conducted on the effectiveness of different compositions of destructors (bacterial, fungal and combined bacterial-fungal) when applied to organic corn residues. Soil samples were analyzed according to generally accepted microbiological methods. The assessment of the direction of microbiological processes was carried out using ecological coefficients. The results showed that within 60 and 180 days after the introduction of biodestructors, the values ​​of Km, Kol and Kped in the experimental variants did not exceed 1, which indicates a balanced course of biotic processes and a harmonious ratio of synthetic and destructive mechanisms in the soil. For the control variant, these indicators were at or slightly above unity, which indicates a less stable state of the microbiological environment. The coefficient of transformation of organic matter 60 days after treatment with biodestructors exceeded the control indicators by 2.3–3.2 times, depending on the type of destructor. On the 180th day, the K of the experimental variants was 1.5 times higher than the control. This indicates a prolonged effect of destructors and effective conversion of organic matter throughout the vegetation cycle. Therefore, the formation of a favorable soil microbiome as a result of the use of biodestructors ensures not only the rapid processing of plant residues, but also contributes to the stabilization of physiological and metabolic processes in the soil environment.

Aim This study evaluated the real-world use of the a commercial multiplex-PCR panel (1) as an adjunct to standard microbiological processes focusing on the review of discordant molecular and culture results. Method We retrospectively reviewed all cases where a multiplex-PCR panel was performed on a clinical specimen in our laboratory during 2024. Discordant results were analysed by two independent clinicians who made a clinical judgement based on available microbiology and details from the electronic medical record. Results There were 329 samples from 307 separate patients where a multiplex-PCR and bacterial culture was performed on a clinical specimen collected between 1 st January and 31 st December 2024. 279 (85%) were negative by culture and PCR, 27 (8%) were positive for the same species by culture and PCR. 13 (48%) of the positive culture and PCR concordant cases had organisms seen on the gram stain. There were 23 discordant results (7%), of which 5 were culture positive and PCR negative, 17 were culture negative and PCR positive and 1 was positive for different isolates on culture and PCR (likely polymicrobial infection). Of the culture negative and PCR positive cases, only 1 (6%) had organisms seen on the gram stain. In cases with culture positive and PCR negative discordance, the most common reason was due to the isolate not being present on PCR panel (n=3). In cases with culture negative and PCR discordance, the common reasons were due to infection with fastidious organisms (n=3) and prior antibiotic exposure (n=12). Conclusions Joint fluid multiplex-PCR may be a useful adjunctive tool for diagnosis of septic arthritis but is expensive. It may help improve identification of a pathogen particularly for suspected fastidious organisms or if antibiotics have been administered prior to specimen collection. Unnecessary use can be limited by only proceeding with PCR if the gram stain is negative. Further research is required to identify cases where it may be most clinically useful to help manage resources and ensure good diagnostic stewardship. Acknowledgements The authors state that there are no conflicts of interest to disclose.

This review focuses on modern research on the microbiological safety of the meat maturation process. Special emphasis is placed on the influence of various maturation methods on the level of microbial contamination, as well as on the risks associated with the development of pathogenic microorganisms. The analysis of key problems is carried out, including the need for precise control of maturation conditions such as temperature, humidity and composition of the gaseous medium. Promising areas of further research have been identified, aimed at improving methods for monitoring and managing the microflora of maturing meat. Special attention is paid to the development of innovative approaches that minimize microbiological risks without compromising the organoleptic characteristics of the product. In addition, the possibilities of using modern biotechnologies and molecular genetic methods for a more accurate analysis of the microbial composition of meat at different stages of maturation are being considered. The development of these areas will not only improve product safety, but also improve its quality by optimizing microbiological processes. Thus, the review highlights the need for an integrated approach to ensuring the microbiological safety of meat products at the stage of their maturation, which contributes to improving the quality and safety of the final product. The introduction of advanced technologies and the development of new control methods will minimize the risks associated with microbiological contamination, ensuring a high level of reliability and stability of the meat maturation process.

The effect of the combined action of sorbents (zeolite and polymer) and a protected protein additive (TEP mix) on the metabolism of microflora in the rumen was investigated in the conditions of the physiological yard on the black and spotted breed heifer with an established the rumen fistula. Changes in the composition of rumen microflora under the influence of additives and sorbents were studied, and the pH of rumen fluid was determined. Changes in microbiological processes in the rumen of the experimental animal were detected, but these were not negative and did not disrupt the normal course of rumen digestion. Fluctuations in the average daily pH of the rumen content between experiments were insignificant. Changes in the enzymatic activity in the rumen were assessed when feeding sorbents and additives: when feeding zeolite, amylolytic activity, depending on the time of feeding, increased by 3.7 % before feeding (p<0.01), and after 3-4 hours decreased by 23.0 % (p<0.05); when feeding a diet with a polymer, amylase activity in the rumen was lower than in the control diet, both before and after feeding, which resulted in a decrease in the average daily indicator by 15.7 % (p<0.05). Adding a polymer to the diet did not cause significant fluctuations in the average daily values of cellulolytic activity in the rumen. On the diet with zeolite, changes in cellulolytic activity were also insignificant, but with an increase in amylolytic activity, a decrease in cellulolytic activity was observed and vice versa. An average daily increase in the number of ciliates (within physiologically normal limits) of 16.9 and 26.4 % was established for the first and second experiments, respectively, for the control. The average daily number of bacteria in animals that consumed diets with zeolite and polymer was approximately at the same level as the control indicators. Thus, the studied sorbents and feeds with protected protein can be used in cow diets without harm to metabolic processes in the rumen. In the presence of low-quality concentrated grain feeds, unbalanced diets, it is possible not to prevent the breakdown of protein in these feeds, but to contribute to a significant increase in the synthesis of microbial protein, which has high biological value. Keywords: protein protection, digestion, rumen, rumen microflora, sorbents

ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements. The fermentation‑based valorization harnesses microbiological processes to produce and release a broad range of bioactive compounds, enhance digestibility, and mitigate potential anti‑nutritional and toxic compounds, positioning these FBPs as viable alternatives to conventional foods. Similarly, integrating FBP fermentation into conventional food fermentations (e.g., yogurt and beer) yields novel, nutrient‐dense functional products with enhanced properties. Tailored fermentation processes can enhance the microbiological characteristics of FBPs, including microbial safety, probiotic potential, and antibiotic susceptibility profiles. Beyond its role in biopreservation, fermentation enhances the nutritional properties of FBPs by synthesizing proteins, lipids, terpenoids, and vitamins, releasing more bioavailable phenolic compounds, improving digestibility, and mitigating anti‑nutritional factors, toxic compounds, and pesticide residues. Moreover, both the direct fermentation of FBPs and their incorporation as food additives can influence sensory attributes; however, these effects can be fine‐tuned through precise control of FBP concentration. Several challenges persist in scaling up, regulatory oversight, and product safety, particularly in defining approved microbial strains and permissible limits for undesirable substances in fermented products. Looking ahead, standardized regulations, advanced biotechnologies, and robust clinical validation will be essential for optimizing fermentation efficiency, ensuring product consistency, and securing market acceptance of fermented FBPs. Coupled with rigorous screening of microbial starters, fermentation enables the development of novel functional foods, beverages, and nutraceutical supplements.

The paper examines the chemical, biochemical, microbiological and fermentation processes involved in the production of an ancient, long-forgotten drink that is becoming increasingly popular today – mead. Low-alcohol craft mead (13.5% alcohol) was prepared at home according to a traditional family recipe, from natural polyfloral honey produced by the family apiary. A logo of the family company that would produce the drink was created.

Carbapenems are β-lactam antibiotics and are often used as a last resort to treat infections caused by the β-lactamase-producing Gram-negative bacteria owing to their ability to withstand hydrolysis by many β-lactamase enzymes. However, the emergence of carbapenem resistance in these pathogens has already been reported. In order to avoid critical situations for public health, regular monitoring and reporting of carbapenem resistance is essential. Objectives: To determine the frequency of carbapenem-resistant Gram-negative pathogens circulating in Hyderabad, Sindh. Methods: This cross-sectional study was carried out for one year. The clinical samples were collected using a convenience sampling technique from patients suspected of bacterial infections. The bacterial isolates were subjected to identification based on their microscopic, cultural, and biochemical characteristics. Sensitivity of each type of Gram-negative pathogen to antibiotics was established in terms of Clinical Laboratory Standards Institute guidelines, with the use of the Kirby-Bauer disk diffusion technique. Results: 400 clinical samples were randomly selected and they were divided into urine (n=212), pus (n=85), blood (n=68), and other (n=35). Their microbiological processing resulted in the recovery of two hundred seventy-seven isolates of Gram-negative bacteria identified as E. coli (31.05%), Enterobacter spp. (24.19%), Pseudomonas spp. (16.25%), Proteus spp. (14.44%), Klebsiella spp. (10.11%), and others (3.96%). The frequency of carbapenem-resistant isolates varied among species, with the highest prevalence in Pseudomonas spp. demonstrating 20% being carbapenem-resistant isolates. Conclusions: Carbapenem resistance in pathogenic Gram-negative bacteria has emerged. The development of carbapenem resistance in these pathogens can be catastrophic for public health.

Ensuring long-term storage of chilled poultry meat and maintaining its quality indicators is an urgent task of the modern food industry, requiring the use of effective and safe preservation methods. The purpose of this study is to evaluate the effectiveness of using food film-forming compositions (FFC) containing organic acids and bacteriocin nisin to preserve the quality of poultry meat during refrigeration storage. During the experiments, changes in the physicochemical characteristics of adipose tissue, such as acid and peroxide values, during storage of chilled poultry meat were studied. The effect of food film-forming coatings obtained on the basis of monoglycerides and whey (MS) with the addition of lactic acid (LA) and bacteriocin nisin on changes in pH, Eh values was also studied, and the effect of the inclusion of nisin in the coating (MS) on the effectiveness of reducing the bacterial contamination of poultry samples was determined. The results of the studies showed that the inclusion of organic acids (lactic and citric) in solutions of food film-forming compounds leads to a significant decrease in active acidity (pH) and provides oxidation-reduction potential (Eh) values that inhibit the active growth of aerobic microorganisms. When applying food coatings to the surface of poultry meat, hydrolytic processes slow down to a lesser extent than oxidative and microbiological processes. The coating with the addition of 2% lactic acid and nisin turned out to be the most effective in reducing these indicators and exhibiting an antibacterial effect.

Purpose. The creation of structured supply chains for the production of hunted game meat is enabling the development of a range of products ready for use in the home and catering sectors, such as vacuum-packed and frozen meat preparations and minced meat. Minced meat is of considerable interest due to its ease of use and versatility in various culinary preparations, but the mincing process can promote bacterial proliferation and oxidation. The hygienic characteristics of frozen minced wild boar and roe deer meat are few understood, especially considering that they come from complex supply chains and the potential high variability of meat contamination throughout the primary production and processing process. The aim of this research was to assess the hygienic level of vacuum-packed and frozen minced wild boar and roe deer meat. The study also aims to critically evaluate the application of the microbiological criteria for process hygiene identified by EC Regulation 2073/2005. 2. Methods Seventy samples of minced wild boar and roe deer meat (corresponding to 14 batches, 10 of wild boar and 4 of roe deer) were taken over a calendar year (March 2024-June 2025) in a dedicated processing plant. Approximately one sample per week was taken (depending on the availability of raw material). The samples were processed and subjected to microbiological analysis to evaluate the aerobic colony count, Escherichia coli β-glucosidase+, and the presence of Salmonella spp. and Listeria monocytogenes. Results. The average aerobic colony count was 4.64 ± 0.75 Log CFU/g with no significant differences between wild boar and roe deer samples (4.65 and 4.61 Log CFU/g, respectively). For the E. coli count, differences were found between species, with an average value of 2.60 ± 1.02 Log CFU/g for wild boar and 1.90 ± 0.81 Log CFU/g for roe deer. Salmonella and L. monocytogenes were not detected in any sample. Considering the values obtained in relation to the microbiological criteria for process hygiene indicated by European legislation, 95.71% of minced meat samples had an aerobic colony count that was satisfactory and 4.29% were acceptable, while 35.71% of samples had an E. coli count >500 CFU/g, which is considered unsatisfactory for minced meat from farmed ungulates. Conclusions. Considering that the process hygiene criteria for hunted game carcasses are not specified in current legislation and it is unclear whether the same standards as those for farmed meat should apply to derived products, it might be appropriate to consider setting specific limits for minced hunted game meat in relation to the particular characteristics of the production chain. This is also in light of the absence of Salmonella spp. and L. monocytogenes in the finished product, and the manufacturer's instructions to consume the product after thorough cooking.

Nanobioremediation of heavy metals using microorganisms.

Optimising multi-site sensor networks in lowland permeable catchments for comprehensive water quality monitoring and nitrogen mass balancing during baseflow conditions.

Abstract Serpentinization plays a central role in geological, geochemical, and microbiological processes at various depths and conditions. While the mineralogical and geochemical patterns of serpentinization are known at low‐pressure and temperature conditions characteristic of sub‐seafloor or shallow continental conditions, and favorable conditions for H2 and abiotic CH4 formation at these conditions are also known, equivalent processes happening at greater depths and elevated temperatures in subduction zones are less constrained. Here we present the results of reaction path thermodynamic models simulating irreversible interactions between chemically complex metamorphic aqueous fluids and ultramafic rocks at conditions relevant to three evolutionary stages of subduction, from infancy to maturity, and for three different fluid sources, metabasite, metasediment, and serpentinite. At subduction zone conditions from 300 to 700°C and 1.5–3.0 GPa, serpentinization, H2, and abiotic CH4 production are stronger for high orthopyroxene/olivine ratios, with negligible serpentinization for olivine‐rich starting materials. Furthermore, above brucite dehydration, we found that magnetite production and H2 and CH4 concentrations are decoupled from serpentinization. The degree of serpentinization of the mantle wedge and geophysical fingerprints conventionally attributed to it do not necessarily reflect fluid availability or define potential source regions for deep H2‐CH4‐rich fluids. A new isotope database for complex carbonic fluids allowed computing carbon isotope mass balances for each thermodynamic model. The observed decoupling determines large redox variability, ultimately resulting in carbon isotope signature of abiotic methane within approximately a 15‰ range for different mantle rocks, with important implications on the isotopic diversity of high‐temperature abiotic CH4.