The rapidly developing agro-industry generates huge amounts of lignocellulosic crop residues and animal manure worldwide. Although co-composting represents a promising and cost-effective method to treat various agricultural wastes simultaneously, poor composting efficiency prolongs total completion time and deteriorates the quality of the final product. However, supplementation of the feedstock with beneficial microorganisms can mitigate these negative effects by facilitating the decomposition of recalcitrant materials, enhancing microbial enzyme activity, and promoting maturation and humus formation during the composting process. Nevertheless, the influence of microbial inoculation may vary greatly depending on certain factors, such as start-up parameters, structure of the feedstock, time of inoculation, and composition of the microbial cultures used. The purpose of this contribution is to review recent developments in co-composting procedures involving different lignocellulosic crop residues and farm animal manure combined with microbial inoculation strategies. To evaluate the effectiveness of microbial additives, the results reported in a large number of peer-reviewed articles were compared in terms of composting process parameters (i.e., temperature, microbial activity, total organic carbon and nitrogen contents, decomposition rate of lignocellulose fractions, etc.) and compost characteristics (humification, C/N ratio, macronutrient content, and germination index). Most studies confirmed that the use of microbial amendments in the co-composting process is an efficient way to facilitate biodegradation and improve the sustainable management of agricultural wastes. Overall, this review paper provides insights into various inoculation techniques, identifies the limitations and current challenges of co-composting, especially with microbial inoculation, and recommends areas for further research in this field.

Soil-borne phytopathogens can have detrimental effects on both cereal and horticultural crops resulting in serious losses worldwide. Due to their high efficiency and easy applicability, synthetic pesticides are still the primary choice in modern plant disease control systems, but stringent regulations and increasing environmental concerns make the search for sustainable alternatives more pressing than ever. In addition to the incorporation of botanicals into agricultural practices, the diversification of cropping systems with aromatic and medicinal plants is also an effective tool to control plant diseases through providing nutrients and shaping soil microbial communities. However, these techniques are not universally accepted and may negatively affect soil fertility if their application is not thoroughly controlled. Because the biocontrol potential of aromatic and medicinal plants has been extensively examined over the past decades, the present study aims to overview the recent literature concerning the biopesticide effect of secondary metabolites derived from aromatic and medicinal plants on important soil-borne plant pathogens including bacteria, fungi, and nematodes. Most of the investigated herbs belong to the family of Lamiaceae (e.g., Origanum spp., Salvia spp., Thymus spp., Mentha spp., etc.) and have been associated with potent antimicrobial activity, primarily due to their chemical constituents. The most frequently tested organisms include fungi, such as Rhizoctonia spp., Fusarium spp., and Phytophthora spp., which may be highly persistent in soil. Despite the intense research efforts dedicated to the development of plant-based pesticides, only a few species of aromatic herbs are utilized for the production of commercial formulations due to inconsistent efficiency, lack of field verification, costs, and prolonged authorization requirements. However, recycling the wastes from aromatic and medicinal plant-utilizing industries may offer an economically feasible way to improve soil health and reduce environmental burdens at the same time. Overall, this review provides comprehensive knowledge on the efficiency of aromatic herb-based plant protection techniques, and it also highlights the importance of exploiting the residues generated by aromatic plant-utilizing sectors as part of agro-industrial processes.

Since foodborne diseases are often considered as one of the biggest public health threats worldwide, effective preservation strategies are needed to inhibit the growth of undesirable microorganisms in food commodities. Up to now, several techniques have been adopted for the production of safe and high-quality products. Although the traditional methods can improve the reliability, safety, and shelf-life of food, some of them cannot be applied without rising health concerns. Thereby, the addition of various phytochemicals has gained much attention during the last decades, especially for meat products that may be contaminated with pathogenic and spoilage organisms.

Because of the increasing use of herbal essential oils (EO) in pharmacology, medicine, and food processing, global EO production grows at a rapid rate, generating large amounts of plant residues worldwide. The use of herbal residues for co-composting with various wastes offers a novel option for eco-friendly and cost effective waste management. However, the biologically active compounds remaining in the herb residues may affect microbial activity in the composting biomass, thereby influencing final compost quality. In this review, we summarize and evaluate current literature on the occurrence and survival of pathogens in composts, the beneficial effects of using herbal residues as bulking agents, and the potential antipathogenic effects of six herb species belonging to the Lamiaceae family as follows: lemon balm (Melissa officinalis L.), oregano (Origanum vulgare L.), lavender (Lavandula angustifolia Mill.), rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), and sage (Salvia officinalis L.).

European cereal-based fermented foods (ECBFFs) and alcoholic beverages have been fundamental components of regional diets for centuries, providing unique flavor profiles, essential nutrients, and a diverse array of health benefits. These foods, which encompass breads, beverages, and porridges, derive their functional and culinary properties from the activity of lactic acid bacteria and yeasts. This review examines the nutritional and functional characteristics of ECBFFs, with a focus on their microbial composition and fermentation processes. It highlights various ECBFFs and alcoholic beverages, including conventional and sourdough breads, tarhana, boza, kvass, and beers examining their health-promoting properties and potential for commercial expansion. Key findings from the literature show that certain ECBFFs are abundant in prebiotics and probiotics, primarily due to the fermentation processes involving lactic acid bacteria and yeasts. These microorganisms generate bioactive compounds such as organic acids, bacteriocins, and phenolic compounds, which exhibit antimicrobial, antioxidant, and anti-inflammatory activities. ECBFFs can also enhance digestibility, improve mineral bioavailability, and support gut health, thereby promoting overall well-being. From a commercial perspective, products like Yosa and Proviva demonstrate the feasibility of developing innovative ECBFFs that align with contemporary dietary preferences. The future of ECBFFs is promising, offering extensive opportunities for research, innovation, and large-scale commercialization to meet the increasing consumer demand for functional, plant-based foods.

The primary purpose of this study was to investigate the influence of Cellulomonas flavigena and Streptomyces viridosporus, as a bacterial inoculant, on the compostability of post-extraction lavender waste. The major physicochemical, microbiological, and biological properties of the composting materials were monitored for 161 days. The technology developed was shown to improve the compostability of recalcitrant herbal residues. The use of lavender waste beneficially affected the composting process by extending the thermophilic phase, accelerating the degradation of organic matter, and elevating the viable counts of useful microorganisms; however, adverse effects were also observed, including an increased carbon-to-nitrogen ratio (19.05) and a decreased germination index (93.4%). Bacterial inoculation was found to preserve the nitrogen content (2.50%) and improve the efficiency of biodegradation. The Salmonella- and Escherichia coli-free final composting products were mature, stable, and ready for soil application. To the authors’ knowledge, no previous research has investigated the compostability of lavender waste. Likewise, this is the first study that has used strains of C. flavigena and S. viridosporus in combination to facilitate a composting process.