Basil is known as ‘Herbe Royale’ which has potential as a source of antibacterial compounds which emphasizing in the importance of humans’ health and food manufacturing in the future. This study evaluated the antibacterial activities of the methanol extracts of two Ocimum spp. which include Ocimum basilicum L. and Ocimum basilicum var. purpurascens. These methanol extracts were tested against four pathogenic bacteria; Bacillus cereus, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium. Significant antibacterial activity was shown for these tested crude extracts in agar disc diffusion, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) tests. The methanol extracts of these basil species were most effective against Grampositive bacteria and least effective against E. coli which is the Gram-negative bacteria in agar disc diffusion method. The sweet basil showed highest diameter inhibition zone with 16.33 ± 1.53 mm against B. cereus while the red rubin basil exhibited 11.33 ± 1.15 mm against S. aureus. Minimum inhibitory concentration and minimum bactericidal concentration were assessed by microdilution method and the results showed that the extracts of O. basilicum L. and O. basilicum var. purpurascens strongly inhibited the growth of all the tested pathogens, especially the Gram-positive strains, whereas the moderate inhibition activity against Gramnegative strains. The result may suggest that, these two basil extracts possess compound with good antibacterial properties that can be used as antibacterial agents in the search for new drugs

Antimicrobial study of synthesized ferulate esters was successfully carried out against both Gram-positive (Bacillus subtilis, Staphylococcus epidermidis and Staphylococcus aureus) and Gram-negative (Salmonella typhimurium, Klabsiella Pneumoniae and Escherichia coli) bacteria. Screening by agar diffusion test was employed for preliminary features followed by Minimum inhibitory concentration (MIC) and Minimum bactericidal concentration (MBC) assays. Ferulate esters demonstrated anti-bacterial activity with diameter of inhibition zones ranged from 8 to 16 mm for S. typhimurium, E. coli, S. epidermidis and S. aureus. For MIC assay, the minimum concentration of ferulate esters against E. coli was 50% followed by S. typhimurium (33.3%), S. epidermidis (20%) and S. aureus (20%). While for MBC assay, ferulate esters only showed bacteriostatic effect. Therefore, this research proved that the ferulate esters possess moderate antibacterial inhibition against both types of bacteria.

Duckweed is the world underutilized tiniest aquatic plant which full of benefit especially as animal feed other than human consumption. However, usage of duckweed as food requires more understanding especially on its safety. This review paper describes classification of duckweed and bacteria diversity in duckweed plant which associated with various types of bacteria includes endophytic and epiphytic bacteria involving plant and human pathogen. Duckweed taxonomy can be divided into five genera according to their characteristics which are genera Spirodela and Landoltia, genus Lemna, genus Wolffiella, and genus Wolffia. Endophytic bacteria in duckweed plays a beneficial role which can help to improve the growth of duckweed such as Paenibacillus lemnae giving a high adhering ability in plant by promoting the growth of plant. Janibacter spp. is one of endophytic bacteria which can help the plant by increase plant nutrient absorption, Deinococcus spp. act as protector of a plant from pathogenic bacteria, and Acinetobacter spp. have potential to acquire anti-microbial by producing enzymes β-lactamases to protect the plant from disease. However, some bacteria presence in duckweed such as plant pathogen and epiphytic bacteria can cause disease in the plant includes Pseudomonas syringae and Xanthomonas spp. which can create bacterial canker on the leaf of the plant, and Erwinia spp. can cause fire blight. Since duckweed can also consumed in raw state, human pathogen bacteria presence in the plant which can lead to foodborne illness is also discussed in this paper. Source of bacterial contamination of duckweed plant is also reviewed. Water irrigation and improper handling and hygiene are sources contamination of bacterial transmitted into duckweed. Bacteria able to colonize duckweed through multiple mechanisms. Transmission bacteria into duckweed plant host through stomata which were aid by insects are called indirect contact and manyother modes of transmission are also highlighted. Generally, duckweed can be divided into five genera and inhibited by various pathogen and non-pathogenic bacteria introduced naturally or through contamination

Duckweed, a small flowering plant which comes from Lemnaceae family, has been rising in popularity to many researches and applications for its numerous valuable functional properties. One of its special features is fast growing plant and easily adapted to various types of regions which makes it attractive to be manipulated in many applications including in biofuel production, waste water treatment and also for pharmaceutical and medicinal purposes. Pectin is the common component found in plant cell wall and it has been used as food additive for its capability to gel, emulsify and stabilize food products. Several requirements for commercial pectin such as galacturonic acid content (GalA) and degree of amidation have been regulated. Studies have proven that duckweed have significant amount of pectin which make it as a potential source of gelling agent in food industry. However, the structural properties of pectin from duckweed need to be investigated, in order to ensure if they meet the regulated requirements for industrial production. It is also to determine the suitability of duckweed pectin utilization in different type of food products since pectin of different sources have different structural characteristics, thus exhibit different gelling capability. This present review discusses on the potential of pectin from duckweed species to be utilized as food additive with gelling function in food products. Several extraction methods also have been reviewed, which each of them showed different efficiency and affect the extracted pectin characteristics.