A review of up to 90 articles on the microorganisms associated with important artisanal or traditional beverages in Nigeria was carried out. This resulted in an overview of the prevalent microorganisms associated with soymilk, nono (fermented cow milk), tiger nut milk, yoghurt, kunu, zobo, palm wine and the local beers pito and brukutu. The bacteria genera, namely Bacillus, Escherichia, Lactobacillus, Staphylococcus, and Streptococcus, were detected in all nine beverages. On the contrary, this survey resulted in finding that the genera Saccharomyces, Aspergillus, Candida, and Penicillium were the eukaryotic microorganisms isolated in all beverages. The occurrence of fungal isolates, which can be responsible for producing mycotoxins, is a concern and shows the need for post-production tests. Overall, there is a low prevalence of bacteria associated with hygiene, especially the Escherichia genus in alcoholic beverages such as palm wine, pito and burukutu, which may be due both to a low acidity and high ethanol content. However, the prevalence of hygiene indicator genera was higher in nonalcoholic drinks, probably because of incorrect practices during processing. The magnitude of the production and sales of unregulated local beverages in Nigeria has reached the stage where significant regulation and food safety standards are required to safeguard public health. An opportunity exists to monitor and characterize the microbial flora of the artisanal beverages using molecular methods at all stages of production and storage.

The universal need for sustainable and renewable energy sources has accelerated the shift towards bioenergy as a valuable option to fossil fuels. However, a significant challenge remains in the underutilisation of biomass resources and the environmental pollution caused by improper biomass disposal methods. Biochar, a by-product of biomass pyrolysis rich with carbon, serves as a means to convert underused biomass into valuable energy and a tool for environmental remediation. Biochar can be integrated into a biorefinery for improved bioelectricity and biogas production, but there are challenges with regard to its production scalability, quality control, and standardisation. This article provides a comprehensive review of the prospective processes useful in the valorisation of biomass into biochar for bioenergy, co-firing potential with fossil fuels, and in waste biomass transformation. This article also provides insight into business development and policy-making by bioentrepreneurs, bioengineers, and the government, as it identifies grey opportunities for bioenergy production and improvement. The prospect of AI technology in improving the production, quality, and yield of biochar, by identifying the most efficient parameters and conditions, as well as optimising the application of biochar in various industries, is also highlighted. The transition to biofuels in aviation, a step towards a future in the industry that is more sustainable, is also suggested in this review.