The use of natural biostimulants is becoming an attractive option in order to reduce the use of fertilizer and increase the yield of crops. In particular, algal extracts are suitable candidates as they positively affect plant physiology. Among crops, lettuce often requires the use of biostimulants to improve both the quality and quantity of production. The aim of this work is to investigate the potential use of a Scenedesmus quadricauda extract as a biostimulant in order to obtain sustainable cultivation and a reduction in the cost of chemical fertilizers in lettuce cultivation. Therefore, the effect of S. quadricauda extract on lettuce seedlings was explored by evaluating the physiological parameters, chlorophyll, carotenoid, and total protein contents as well as several plant enzymatic activities involved in primary and secondary metabolisms. The experiment was performed by growing plants on inert substrate (pumice) with a 16-h photoperiod, by carrying out two consecutive radical treatments, one week apart, using a concentration of the extract corresponding to 1 mg Corg L⁻¹. Lettuce plants were sampled at 1, 4, and 7 days from the first treatment and 7 days from the second treatment. The results showed that the S. quadricauda extract positively affected the growth of lettuce seedlings, mainly acting at the shoot level, determining an increase in dry matter, chlorophylls, carotenoids, proteins, and influencing the activities of several enzymes involved in the primary metabolism.

The reduced availability and the increasing prices of calf rennet, coupled to the growing global demand of cheese has led, worldwide, to explore alternative clotting enzymes, capable to replace traditional rennet, during the cheesemaking. In addition, religious factors and others related to the vegetarianism of some consumers, have led to alternative rennet substitutes. Nowadays, several plant-derived milk-clotting enzymes are available for cheesemaking technology. Many efforts have also been made to compare their effects on rheological and sensory properties of cheese to those arising from animal rennet. However, vegetable clotting enzymes are still partially suitable for cheesemaking, due to excessive proteolytic activity, which contribute to bitter flavor development. This review provides a literature overview of the most used vegetable clotting enzymes in cheese technology, classified according to their protease class. Finally, clotting and proteolytic activities are discussed in relation to their application on the different cheesemaking products.

Sugar beet (Beta vulgaris subsp. vulgaris) is a commercially important biennial root crop, providing about 20% of the world’s annual sugar production. Seed quality is crucial for adequate plant growth and production. The productivity of sugar beet is often limited by heterogeneous germination in the field. In order to improve the sugar beet germination process, the effect of different concentrations of microalgal extracts from Chlorella vulgaris or Scenedesmus quadricauda was investigated by calculating several indices useful to evaluate the germination performance. Moreover, root morphological analysis was performed by using WinRHIZO software. B. vulgaris seeds were soaked with five different concentrations (from 0.1 to 10 mg C_org/L) of the microalgal extracts, considering the amount of organic carbon (C_org) in each extract. Our results show that these microalgal extracts exert a positive effect on sugar beet germination, by increasing efficiency and regularity of this critical process for B. vulgaris seeds. The best results, in terms of germination indices as well as root morphological traits, were reached by using C. vulgaris extract at the concentrations C2 (1 mg C_org/L) and C3 (2 mg C_org/L).