The fermented milk matsoni is a traditional, national food product of both Georgia and Armenia. Little is known about the effects of biogeography and milk type on the microbial biodiversity of matsoni or the fungal composition of matsoni fermentations. High-throughput marker-gene sequencing was used to survey the bacterial and fungal communities of matsoni from different milk types and regions throughout Armenia and Georgia. Results demonstrate that both production region and milk type influence matsoni microbiota, suggesting that the traditional production methods preserve the transfer of unique regional microbiota from batch to batch. Bacterial profiles were dominated by Lactobacillus and Streptococcus species. Yeast profiles varied dramatically, with Kluyveromyces marxianus, Candida famata, Saccharomyces cerevisiae, Lodderomyces elongisporus, and Kluyveromyces lactis being the most important species distinguishing production regions and milk types. This survey will enable more detailed capture and characterization of specific microbiota detected within these fermentations.

Probiotics are essential for establishing and maintaining optimal immune health. The probiotic therapy is known from alternative medicine for ages; however, the recent demonstration of the normal microflora to induce innate immunity has introduced the science-based concept of therapeutic application of potentially beneficial probiotic microorganisms for a treatment of functional disorders. Traditionally, probiotics are associated with dairy products, however, novel formulations are needed, first of all, originated from naturally occurring symbiotic microbial communities as the most robust assemblages. Especially, safe and robust probiotics are needed for long-term expeditions, outposts, extraterrestrial permanently-manned bases, where humans are exposed to adverse environmental factors. Kombucha beverage is Symbiotic Culture of Bacteria and Yeast (SCOBY) and associated with health-promoting effects. Kombucha tea/mat is being in use in human livings within millennia as a probiotic drink for healing and health prophylaxis effects, however, new research opportunities promise its «renaissance», going to be used pharmacologically

The circular bioeconomy concept relies on the exploitation of wastes as a feedstock of different biotechnological processes to obtain, as much as possible, a huge spectrum of biochemical components through a biorefinery platform. This work deals with the treatment of brewery effluent through the cultivation of Scenedesmus obliquus microalga and the use of the biomass in a complex biorefinery. The treatment proved efficient in the removal of nutrients (N, P and COD removals of 88, 30 and 71% respectively). Several compounds and products were obtained from the biomass, such as: (a) phenols (0.249-1.016 mg GAE mL −1 ) and flavonoids (0.05-0.167 mg CE mL −1 ) by subcritical water extraction (SWE) at 120 °C, the extraction efficiency being five times higher at 200 °C; (b) biohydrogen by dark fermentation (67.1 mL H 2 g VS −1 ); (c) bio-oil (64%), biochar (30%) and biogas (6%) by pyrolysis; and (d) enhanced capacity of germination/growth of wheat and barley seeds by S. obliquus culture and biomass (pellet, after centrifugation); better results were obtained with the biomass cultivated in brewery effluent (when compared with synthetic medium), and the biomass pellet was better than the whole culture; barley seeds 1170 A Ferreira et al.In the Field: Scenedesmus obliquus microalga-based biorefinery aiming at a circular bioeconomy treated with the pellet from the brewery effluent had the highest germination index (GI) of 85 compared with the control (tap water) GI of 35. The innovative study emphasis was on reducing microalgae production costs, providing environmental benefits in a biorefinery-based S. obliquus platform.

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