Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Micro and macro algae (seaweeds) represent a vastly under-utilized renewable resource characterized as being rich in a range of biological activities. In this chapter the focus will be primarily on antimicrobials extracted from seaweeds for possible applications in the food industry to enhance food safety and quality. The chapter initially outlines the effects of environmental and extraction conditions on influencing the efficacy of seaweed antimicrobials and in this regard highlights the importance of standardization of the methodologies employed. It then describes various antimicrobial susceptibility tests and the efficacy of seaweed extract on bacteria associated with food deterioration.
N. Abu-Ghannam, G. Rajauria, 8 - Antimicrobial activity of compounds isolated from algae, Editor(s): Herminia Domínguez, In Woodhead Publishing Series in Food Science, Technology and Nutrition, Functional Ingredients from Algae for Foods and Nutraceuticals, Woodhead Publishing, 2013, Pages 287-306, ISBN 9780857095121, DOI: 10.1533/9780857098689.2.287.