• Antibiotics cause the development of antibiotic resistance genes (ARG). • Antibiotics entering the environment will create a significant health threat. • Animals and crops being given antibiotic are harmful to humans. • Bacteria and algae are ideal candidates for the bioremediation of environmental antibiotics.

Biochar, a carbon-rich material produced through the pyrolysis of organic biomass, has gained increasing attention as a sustainable soil amendment due to its potential to enhance soil health, improve agricultural productivity, and mitigate climate change. This review explores the multifaceted benefits of biochar, including its ability to sequester carbon for long periods, thereby reducing atmospheric greenhouse gases. Biochar’s unique properties, such as its porous structure, high cation exchange capacity, and nutrient retention capabilities, significantly enhance soil fertility, water-holding capacity, and microbial activity. These improvements increase crop resilience against drought, soil erosion, and nutrient loss, supporting climate-resilient agricultural systems. Additionally, biochar’s application can lower nitrous oxide and methane emissions from soils, further contributing to climate change mitigation. However, the effectiveness of biochar is influenced by factors such as feedstock type, pyrolysis conditions, and application rates. Understanding these variables is crucial for optimizing biochar's use in different soil types and environmental conditions. Graphical Abstract

The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits.Bacillus(12 products),Lactobacillus(12 products),Micrococcus(9 products), andStaphylococcus(9 products) were the most common bacterial genera found in 18 fermented fish products. Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. However, biogenic amines, which are produced by certain bacteria as a by-product of their catabolic activity, are a significant potential hazard in traditionally fermented fish.