Biochar is now gaining awareness as a sustainable tool for soil health improvement, boosting carbon (C) storage and the enhancement of nutrient cycling in agricultural soils. This study assesses the effects of biochar on soil respiration, pH, and electrical conductivity (EC) in savanna soils over a 45-day incubation trail in the laboratory. Four different biochar treatments (0, 2, 4, and 6 t/ha) were used in the study. The treatments were established at 26°C, and after 2, 5, and 10 days, the CO2 levels were recorded. After incubation for 0, 5, 10, and 45 days, the EC and pH were assessed. As the rate of application of biochar increased, the rate of CO2 evolution increased as well. During the first two days of incubation, the CO2 evolution rate rose by a value of 129 at 2 t/ha biochar, 146 at 4 t/ha biochar, and 168 ug CO2/g soil/d at 6 t/ha biochar above the 0 t/ha biochar. Following five days of incubation, the amounts of CO2 evolution that were higher than the control were 99 with 2 t/ha, 116 with 4 t/ha, and 120 ug CO2/g soil/d with 6 t/ha of biochar. The increase in CO2 evolution above the control treatment at 10 days of incubation was 61 with 2 t/ha, 79 with 4 t/ha, and 87 ug CO2/g soil/d with 6 t/ha of biochar. Analogously, rising patterns in CO2 emissions were noted. Throughout the whole incubation period, the biochar treatments' soil EC and pH were greater than those of the control treatment. After applying biochar, there were increases in the evolution of CO2, however after 10 days of incubation, the percentage of C evolved from the addition of biochar decreased as the rates of biochar increased. At two t/ha, four t/ha, and six t/ha, the percentage C developed was 1.74 %, 1.66%, and 0.82% of the applied biochar C, respectively. Although the CO2 evolved ratio to the total amount of biochar C typically reduced with increasing biochar rates, this study shows that the addition of biochar increases soil respiration, EC, and pH.

The study aimed to evaluate the pH, water activity (aw), residual nitrite, lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae and yeast-mould in fermented sausage samples from different firms. A total of 30 sucuk and 30 heat-treated sucuk samples were taken from 10 different brands with different batch numbers. According to analysis results, all samples, with the exception of some heat-treated sucuk samples from one brand, provided pH values that were within the permitted limit of regulation. For sucuk, mean aw value of only one brand was below 0.90, while aw values for heat-treated sucuk were in the range of 0.928 to 0.957. All samples had residual nitrite levels less than 15 mg/kg (in the range of 7.84-14.80 mg/kg). Yeast-mould and Enterobacteriaceae numbers were often below <2 log cfu/g. The number of Staphylococcus and Micrococcus showed a wide variation in both products which was <2 - 5.96 log cfu/g for sucuk and <2 - 7.85 log cfu/g for heat-treated sucuk. Lactic acid bacteria counts varied between 2-<4.0 log cfu/g in 40% of heat-treated sucuk samples. In sucuk, the number of lactic acid bacteria was <6 log cfu/g in 23.33% of the samples, and 6-<8 log cfu/g in 50% of the samples.

Hemp plants are notable for their climate resilience, and hempseed meal (HSM) is a potential high-protein feed for poultry. However, HSM has high levels of the antinutritional factor phytic acid (PA). This study aimed to evaluate the effects of heat and soaking treatments on the protein and PA content of HSM. HSM was obtained through cold pressing of whole hempseed and then subjected to heat treatment at 70°C for 24 hours. Soaking treatments involved water, water-vinegar mix, and vinegar for 1, 7, and 24 hours, followed by drying and analysis of PA and protein content. Results indicated that heating increased PA content without affecting protein levels. Soaking duration did not significantly alter protein content but did affect PA levels, with 24-hour soaking significantly increasing PA compared to 1-hour and 7-hour durations. The soaking material also influenced PA content: water soaking increased PA, while a 1-hour vinegar-water mix and 7-hour vinegar soaking significantly reduced PA. The highest PA concentration occurred with 24-hour water soaking. The protein content was highest with 7-hour vinegar soaking. In conclusion, acidic soaking solutions, particularly vinegar and vinegar-water mix, effectively reduced PA in HSM without protein loss.