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Abstract Soybean, one of the most important oil seed crops known for its high-quality oil and protein content, is widely grown and consumed worldwide. However, the crop is severely affected by various biotic and abiotic factors, of which diseases are by far the most important, resulting in significant yield losses each year. The major diseases affecting soybean production include soybean rust, soybean mosaic virus, anthracnose, charcoal rot, Sclerotinia stem rot (white mold), seedling diseases, sudden death syndrome, frogeye leaf spot, and Stem canker. Development of soybean varieties resistant to these diseases using modern biotechnology techniques is a viable option to increase genetic potential and boost soybean production. This paper, hence, aims to explore the application of functional genomics in improving resistance to various diseases in soybean. Therefore, this paper provides a comprehensive overview of the progress made in improving soybean resistance to major diseases by using the various approaches of modern biotechnological tools such as molecular markers, QTL/gene mapping, omics technology, freely available online databases, genome editing, genetic modification, and marker-assisted breeding. This review also highlights future directions that may be important for genomics-based research programs to improve disease resistance in soybean while increasing production.

Abstract Fermentation of cereal-made dough was the primary Ethiopian food for many years. Sourdough is believed to have many beneficial fermenting micro-floras depending on the source of dough and environmental conditions. The study aimed to isolate and characterize yeasts from fermenting cereal dough and evaluate their leavening potential for wheat dough. Morphological and biochemical characterizations such as sugar fermentation, glucose tolerance test, growth at different pH and temperatures, and agitation effect were employed to select potent yeasts. Accordingly, 16 potential yeast isolates were selected and subjected to further analysis. Finally, the yeasts were tested and compared for their leavening activity on the wheat dough at 37 °C and room temperature. Results revealed marvelous CO2 producer mesophile yeasts that degrade various sugars and tolerate up to 60% glucose concentration. The overall characterization assigned all the yeast isolates to the genus Saccharomyces and the Candida humilis. ANOVA showed that leavening activity by the yeast isolates was statistically higher at 37 °C compared to room temperature. The highest dough volume (6.2 mL) was recorded from Wh17, Wh5, and Ba12 isolates. Sor9 isolates were among the yeast that raised a minimum dough volume (0.7 mL). In contrast to commercial yeasts, the present study detected exceptional yeasts that matured within 24 h. Therefore, the discovered potential yeasts can be used for leavening dough in a short fermentation time and add aroma to baked products, making them a candidate in the baking industry. It could also be cost-effective as it could reduce media consumption and electricity utilization.