Diversifying the use of climate-smart crops such as sweet sorghum has the potential to solve integrated food, bioenergy, feed, and land management problems. The study’s purpose is to quantify the sugar content of Nech Tinkish (v1) and Hawaye (v2) Ethiopian sweet sorghum varieties and investigate the interaction effect of fermentation parameters to determine their capacity for ethanol production. Sweet sorghum varieties were analyzed to determine their difference in °Brix content by extracting their juices. The juice was clarified using milk lime. Its total soluble sugars, total carbohydrates, and reducing sugars were determined using a digital refractometer, phenol sulfuric acid, and 3,5-dinitrosalicylic acid, respectively. A completely randomized factorial was employed to evaluate ethanol production capacity, and the ethanol content was estimated using a potassium dichromate solution. The °Brix results revealed that v2 had a higher sugar concentration than v1. Additionally, the estimated carbohydrate content of the juice ranged from 37.402 to 157.641 g/L. The estimated reducing sugar also varied from 4.644 to 33.412 g/L. Therefore, the estimated reducing sugar showed the hydrolysis of sweet sorghum juice by invertase and sulfuric acid produced more fermentable sugars. Fermentation at 30 °C with pH 4.5 incubated for 4 days yields the highest ethanol, and v2 yields higher (15.31%) ethanol, compared to v1 produced 14.85%. This study showed a basis for the existence of two sugar-rich climate smart sweet sorghum varieties with an extraordinary amount of sugar used as a source of biofuel and food simultaneously in a single plot of land.

Fermentation of cereal-made dough was the primary Ethiopian food for many years. Sourdough is believed to have many beneficial fermenting micro-floras depending on the source of dough and environmental conditions. The study aimed to isolate and characterize yeasts from fermenting cereal dough and evaluate their leavening potential for wheat dough. Morphological and biochemical characterizations such as sugar fermentation, glucose tolerance test, growth at different pH and temperatures, and agitation effect were employed to select potent yeasts. Accordingly, 16 potential yeast isolates were selected and subjected to further analysis. Finally, the yeasts were tested and compared for their leavening activity on the wheat dough at 37 °C and room temperature. Results revealed marvelous CO₂ producer mesophile yeasts that degrade various sugars and tolerate up to 60% glucose concentration. The overall characterization assigned all the yeast isolates to the genus Saccharomyces and the Candida humilis. ANOVA showed that leavening activity by the yeast isolates was statistically higher at 37 °C compared to room temperature. The highest dough volume (6.2 mL) was recorded from Wh17, Wh5, and Ba12 isolates. Sor9 isolates were among the yeast that raised a minimum dough volume (0.7 mL). In contrast to commercial yeasts, the present study detected exceptional yeasts that matured within 24 h. Therefore, the discovered potential yeasts can be used for leavening dough in a short fermentation time and add aroma to baked products, making them a candidate in the baking industry. It could also be cost-effective as it could reduce media consumption and electricity utilization.

The fourth industrial revolution is ushering in a new era for AI, big data, and omnipresent robots. The breakthrough in biotechnology, particularly the deep understanding of the genome, has led to the emergence of bio-robotics. DNA, which contains all genetic information, is used in big-data storage in a way similar to that of silicon chips. This has enabled the creation of DNA-based and DNA-encoded machines necessary for developing bio-robotics capable of mimicking human intelligence and performing human-like actions and beyond. Bio-robotics has the potential to bridge the gap between humans and machines. The advancement of genetic engineering and 3D/4D bio-printing technologies has made biotechnology’s application far-reaching. This has paved the way for synthetic biology using the central dogma of molecular biology, to produce automated or bio-robot-assisted life-made products. Despite the important role of biologics in modern biotechnological endeavors, bio-robotics also pose some risks that necessitate cautiousness, particularly in certain areas. Therefore, it is crucial to thoroughly investigate future advancements in robotics and develop clear legal and ethical procedures to ensure the harmonious coexistence of Society in the 5.0 industrial revolution with automated industries and biotechnology research. Overall, bio-robotics is an up-and-coming field with the potential to transform many aspects of our lives. However, it is critical to be aware of the potential risks and take proactive measures to tackle upcoming challenges. Most importantly, bio-robotics should never be allowed to operate beyond human control.

The excessive use of chemical fertilizers has led to soil depletion of essential minerals, causing microorganisms to be distracted and reducing the distribution of soil fauna and flora. The field experiment examined the impact of biofertilizer (Rhizobium and Phosphorus Solubilizing Bacteria) and blended fertilizer (NPKSZn) on the growth, yield, and yield-attributing characteristics of faba bean. The experiment was laid out in RCBD with eight treatments. The result revealed that the application of biofertilizer significantly (P < 0.05) affected the growth and yield characteristics of faba bean. The longest grain filling period (51.42 days), tallest plant height (148.2 cm), Maximum nodulation (79.58), number of branches (6.42), pod per plant (34.08), highest thousand seed weight (699.9 g), grain (2369 kg ha⁻¹), and biological yield (3942 kg ha⁻¹), and the lowest chocolate spot disease severity index (13.33%) was noticed in dual inoculation of Rhizobium and PSB along with recommended dose of NPKSZn in both growing seasons. The highest net benefit (48,174.9 Ethiopian Birr (ETB) per ha) with an acceptable maximum marginal rate of return (789.26%) was recorded in dual inoculation of seed with Rhizobium and PSB. Therefore inoculations of Rhizobium and PSB enhance the production and productivity and reduce the chocolate spot infestation level. Hence the seed must be inoculated with a dual culture of Rhizobium and PSB along with another package of practices for the crop.

Background Nonrenewable energies have been used as the major sources of energy in the world so far. However, they are not sustainable and environmentally friendly and there is an urgent need to search for alternative renewable sustainable energy sources. Sweet sorghum is a sugar rich plant that can be used as an important alternative source of bioenergy that is renewable with a low contribution to global warming without computing food security. This study aimed to investigate the potential of sweet sorghum juice for bioethanol production using yeast isolated from fermented sweet sorghum juice. Methods Sweet sorghum juice ^oBrix was determined using a digital refractometer.Yeasts isolated from fermented sweet sorghum juice were characterized using different biochemical tests. Potent yeast was used in the fermentation of sweet sorghum juice which was carried out at different fermentation parameters, mainly pH, temperature, and incubation period, using a completely randomized factorial design. Ethanol content was determined using a potassium dichromate solution. Results About 18 of yeast isolates were selected based on the sugar fermentation test for further characterization. The morphology and biochemical tests of the yeasts carried out suggest that all the yeast isolates have belonged to the genus Saccharomyces. The most ethanol tolerant yeast isolate, SJU14, was used for fermentation. ANOVA showed that, maximum ethanol content (18.765%) was produced at 30/26 ^oC, pH of 4.5, incubated for 96 hrs. Conclusion Sweet sorghum juice found excellent source of potent yeasts and these yeasts have important industrial property such as able to grow at high ethanol and glucose concentration. Sweet sorghum juice can be used as an alternative substrate for bioethanol production to minimize the environmental threat caused by fossil fuels. Further research is recommended to strategically develop value-added utilization of sweet sorghum vis-à-vis improving food system and mitigating climate change.