The application of phosphate-solubilizing microbes (PSMs) as biofertilizers in agricultural systems has not satisfactorily solved the problem of reducing our reliance on chemical phosphorus (P) fertilizers. Ongoing efforts are continually trying to translate promising laboratory results to successful deployment under field conditions, which are typically met with failure. In this review, we summarize the state-of-the-art research on PSMs and their role in the terrestrial P cycle, including previously overlooked molecular and cellular mechanisms underpinning phosphate solubilization. PSMs capable of transforming either organic or complexed inorganic P compounds are discussed. By providing environmentally secure and environmentally friendly ways to increase the accessibility of phosphate, these bacteria effectively transform insoluble phosphate molecules into forms that plants can utilize, encouraging crop growth and increasing nutrient usage effectiveness. The use of PSMs in agriculture sustainably improves crop productivity and has enormous potential for tackling issues with global food security, reducing environmental damage, and promoting sustainable and resilient agricultural systems. Furthermore, due to resource shortages, the changing global climate and need to reduce environmental risks associated with the overuse of chemical phosphate fertilizer, PSMs have the potential to be sustainable biofertilizer alternatives in the agricultural sector. Phosphate-solubilizing microorganisms constitute a cutting-edge field in agriculture and environmental science. In addition, this paper elaborates on the groups and diversity of microbes hitherto identified in phosphate solubilization. Also, factors that had hitherto hindered the reproducibility of lab results in field settings are succinctly highlighted. Furthermore, this paper outlines some biofertilizer formulations and current techniques of inoculation according to the test crop/strain. Finally, laboratory, greenhouse, and field results are presented to acquaint us with the current status of the use of PSM-based biofertilizers.

Kunu is a fermented non-alcoholic beverage consumed all over Nigeria. The drink is served as an alternative to alcohol due to its perceived extreme nourishing and therapeutic properties. Varieties of this beverage are determined mostly by the type of grain, the supplements, sensory additives used, and the process employed during its production. Dietary quality is paramount in nutritional well-being and a key factor in human overall health development. The nutritional quality of grains utilised for Kunu production makes the drink more appealing to a large growing population when compared to some other drinks. Some use Kunu drink as an infant weaning drink, thus serving as a priming beverage for infants due to its rich probiotic and nutritional properties. However, this beverage’s short shelf-life has limited its production scale. This review therefore elaborates succinctly on the diverse therapeutic nutritional properties of the Kunu beverage and the effect of additives and fermentation on the microbial dynamics during Kunu production, as well as the prospect of Kunu in diet diversification and priming for weaning infants.

Background and Aims: This review examined the use of chemical preservatives in food preservation and the food fraud risks associated with its misuse in Africa. In Africa, there is growing reliance on the use of synthetic chemical preservation such as benzoates, nitrates or sorbates to preserve foods to improve the storage life of the foods, however, the consumers are the eventual victims of the devastating health consequences associated with the use of these preservatives. The review also delves into the issue of food fraud, which involves the intentional addition of harmful chemicals to food products with the aim to prolong their shelf life or improve their look, ultimately resulting in detrimental health effects.Methods: This study employs a comprehensive methodology involving a literature review, data collection from diverse sources, case study analysis, technological assessment of food fraud detection, and policy review to examine the use of chemical toxicants in food preservation and their regulation across Africa.Results: The risks of chemical adulteration are demonstrated by case studies from several African nations, including the use of formalin to preserve meat and hazardous chemicals in bread and dairy products and the use of chemicals like dichloro‐diphenyl‐trichloroethane, sniper, and gamalin‐20 in preserving fruits and vegetables. The review also emphasizes the carcinogenicity, neurotoxicity, and dangers to reproductive health associated with chemical contaminants.Conclusion: To reduce the risks connected to chemical preservatives and food fraud in Africa, stricter regulations and increased public knowledge are required, stakeholders should embrace innovative strategies including tailored education, regional cooperation, and advanced food preservation techniques.

Proteases are one of the most important classes of industrial enzymes accounting for 60% of the global industrial enzyme market. Microbes are the most preferred sources of proteases because of their rapid growth, easy genetic manipulation and limited cultivation space. The aim of this study was to isolate and characterize potent fungal candidates for protease production. Proteaseproducing fungi were isolated from abattoir soil using standard mycological methods while screening for protease production was determined by the presence of halozones on skimmed milk agar medium. Enzyme activity using best isolate was evaluated on time course and at various pH regimes (5.0-8.0) and temperatures (25-45оC). Best isolate had halozone diameter of 69 mm and identified as Penicillium citrinum by sequencing its 18S rRNA. Optimum protease activity was recordedon the 4th day for both immobilized and free spores. When pH was optimized, pH 6 (19.25± 0.32 U/mL) and pH 6.5 (14.21 ± 0.65 U/mL) were best for immobilized and free spores respectively whereas 35оC was the best temperature condition for optimum protease activity for both immobilized (22.44 ±0.71 U/mL) and free spores (17.16 ± 0.51 U/mL). We therefore conclude that the abattoir soil vironment is a potential reservoir of protease-production fungal determinants while spore immobilization resulted in better proteaseproduction.

Journal to Publish Research Papers in the field of Environment, Agriculture and Biotechnology. It is DOI peer reviewed online journal.

Bioremediation based only on the activity of microorganisms has repeatedly proven inadequate. This has necessitated the adoption of organic amendments/ organic