Biochar and zeolite, due to their porous structure, are supposed to be appropriate soil amendments especially in agricultural areas with a lack of water or unsuitable soils with coarse texture. Two soil additions that are intended to assist an increase soil water content (AWC) are biochar and zeolite. With this aim, the effects of biochar and zeolite at two levels of 5 and 10 t ha⁻¹ (known as B5, B10, Z5, and Z10) on soil hydrological properties and consequently corn growth were investigated in this study. The results showed that the application of B5 and B10 significantly improved AWC by 76% and 48% due to increasing soil micro- and meso-pores. The application of Z5 and Z10, associated with an increase of macro-pores in soil, enhanced saturated hydraulic conductivity (Ks) up to 174% and 303% and caused losses. The highest specific surface area and mean weight diameter in soil obtained from B10 had an increase of 171% and 197% over the control. Biochar treatments considerably affected plant growth features and shoot nutrient content, whilst zeolite treatments had an impact that is much less apparent than that of biochar. Observations indicate that biochar greatly boosted nutrient availability and water retention in the soil by raising the share of micro- and mezzo-pores, respectively, and as a result, has benefited plant growth. Increasing the level of biochar application from 5 to 10% would have more positive effects on the water available in the soil and on plant root systems. In contrast, the high rate of application of zeolite particles due to coarseness and adding Na⁺ ions to the soil caused the dispersion of soil particles, the destruction of soil structure, increasing Ks and water loss and consequently a reduction in plant growth.

Understanding how cherry tomatoes respond to variations in greenhouse microclimate is crucial for optimizing tomato production in a controlled environment. The present study delves into the intricate relationship between summer-grown cherry tomatoes (Cheramy F1) and greenhouse conditions, exploring the influence of these conditions on growth attributes, inflorescence development, and yield potential. The aim of the study was to characterize the chronology of reproductive events, specifically flowering and fruit stages, in correlation with the prevailing greenhouse climate during the development of the first ten inflorescences on the plant. The performance of each inflorescence has been ranked based on available data, which involve a comparative analysis of both the time duration (number of days) and the frequency of yield-contributing traits, specifically the total number of flowers at the anthesis stage. The duration of each stage required for completion was recorded and presented as a productivity rate factor. Greenhouse conditions exhibited variations during the vegetative and reproductive stages, respectively, as follows: temperature - 25.1 °C and 21.33 °C, CO₂ levels - 484.85 ppm and 458.85 ppm, light intensity - 367.94 W/m² and 349.52 W/m², and humidity - 73.23% and 89.73%. The collected data conclusively demonstrated a substantial impact of greenhouse microclimate on plant growth, productivity, and inflorescence development. The development of flowers and fruit has been categorized into five stages: the fruit bud stage (FB), the anthesis stage (AS), the fruit setting stage (FS), the fruit maturation stage (FM), and the fruit ripening stage (FR). An irregular productivity and development response was noted across the first (close to roots) to the tenth inflorescence. Inflorescence 5 demonstrated the highest overall performance, followed by inflorescence numbers 4 and 6. The study findings provide valuable insights for enhancing greenhouse operations, emphasizing the improvement of both the yield and growth of cherry tomatoes while promoting environmental sustainability. A statistical analysis of variance was used to rigorously examine the presented results, conducted at a confidence level of p < 0.05.

Yeast (including brewing yeast) and yeast-based preparations derived from bioprocesses or agroindustrial byproducts represent valuable feed additives and ingredients for ruminants. The optimization of brewing yeast biotechnological processing through fermentation mediated by the brewing yeast strain Saccharomyces pastorianus ssp. carlsbergensis W34/70 was investigated. The cultivation conditions (temperature, pH, carbon source, and nitrogen source) were selected and designed according to a Taguchi fractional experimental plan, with four factors on three levels, and their influence on the evolution of the bioprocess of obtaining the brewing yeast biomass was evaluated. The dependent variables were the yeast biomass amount in wet form, yeast biomass amount in dried form after lyophilization, dried yeast biomass wettability assayed through the contact angle (CA), protein content (PC), and dry matter content (DS). The effects that the experimental conditions had on the system responses were visualized in tridimensional space using the response surface methodology, and the combination of biotechnological parameters that ensured process quality and robustness was then determined using the Taguchi technique through its performance indicator, i.e., the signal-to-noise ratio. By optimizing the biotechnological parameters, this study provides a valuable contribution in the area of brewing yeast biomass processing, with the aim of producing probiotic yeast for ruminant nutrition.

This study presents the behavior of the identified yeast strain S. cerevisiae, isolated from Busuioacă de Bohotin grapes from the Pietroasa winery, during the process of fermentation to obtain dry active yeast biomass for the winemaking process. In this respect, we promoted an optimization strategy for obtaining active dry yeast biomass. The cultivation conditions for micropilot fermentation (temperature, pH, carbon source, and nitrogen source) were selected and designed according to a Taguchi design with four factors and three levels. Reproducibility testing was conducted under specific fermentation parameters: temperature (32 °C), pH (4.5), carbon source (12%), and nitrogen source (0.7%). Following the optimization process, two combinations of cultivation parameters were selected, and one of them, based on the results, was selected for further analysis. Quantitative data were obtained, showing dry yeast biomass (DCW) at 1.39 g/100 mL and protein content at 45.57%. The active yeast was then used in the winemaking process for Tămâioasă Românească and Busuioacă de Bohotin varieties at Pietroasa winery for validation. This optimization aims to facilitate easy and rapid production of fresh wine yeast tailored to the local winemaking practices of Pietroasa winery, with real application potential in other viticultural areas, aligning with the terroir concept.