The biodegradation of glyphosate by bacteria is an emerging bioremediation strategy necessitated by the intensive use of this herbicide in global agriculture. This study systematically reviews the literature to identify bacteria with the potential to degrade glyphosate. The PRISMA protocol was utilized, considering relevant articles identified in electronic databases such as PubMed, Scopus, and Science Direct. The research identified 34 eligible studies, highlighting the genera Bacillus, Pseudomonas, and Ochrobactrum as having the greatest potential for glyphosate degradation. These findings were based on analytical techniques such as High-Performance Liquid Chromatography (HPLC) and Nuclear Magnetic Resonance (NMR), which identified and quantified intermediate metabolites, primarily AMPA (aminomethylphosphonic acid), sarcosine, and glyoxylate. This investigation also addressed enzymatic efficiency in biodegradation, emphasizing enzymes like glyphosate oxidoreductase and C-P lyases. The results indicated that South and North America lead in publications on this topic, with Argentina and the United States being the main contributors, reflecting the intense use of glyphosate in these countries. Additionally, studies in Europe and Asia focused on microbial diversity, exploring various bacterial genera. This investigation revealed that despite the promising microbial potential, there are challenges related to environmental condition variations and the cost of large-scale implementation, indicating that continuous research and process optimization are essential for the effective and sustainable application of this biotechnology.

Preservatives of natural origin have been gaining prominence due to the demand for healthier foods. Essential oils (EOs) have been studied as promising alternatives to prevent the colonization of pathogenic microorganisms in food. The EO of Ocimum basilicum stands out because it is commonly used as a spice and because it contains different secondary metabolites with bioactive properties. In view of this, the research aims to carry out a narrative review to provide an up-to-date understanding of the antibacterial effect and nutraceutical properties of O. basilicum. The Pubmed, Web Of Science and Science Direct databases were used, selecting articles published between 2014 and 2024. Using inclusion and exclusion criteria, 18 articles were considered for the analysis of nutraceutical properties. When analyzing the Minimum Inhibitory Concentration, the O. basilicum EOs that had Estragole as the main component were more effective against different pathogens, including Staphylococcus aureus and Escherichia coli, and at lower concentrations. Regarding the nutraceutical potential, the most reported medicinal properties of O. basilicum are antidiabetic and antioxidant, which was mainly related to EOs rich in linalool. As a result, it was observed that EOs have antibacterial and antioxidant properties, making them beneficial in the fight against food degradation factors. O. basilicum, in addition to its preservative properties, contains nutrients and has medicinal activities that promote health, acting as a nutraceutical preservative that not only preserves food quality, but also offers health benefits to consumers.