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Dussault D, Vu KD, Vansach T, et al. Antimicrobial effects of marine algal extracts and cyanobacterial pure compounds against five foodborne pathogens. Food Chem. 2015;199:114-8doi: 10.1016/j.foodchem.2015.11.119.
Dussault, D., Vu, K. D., Vansach, T., Horgen, F. D., & Lacroix, M. (2016). Antimicrobial effects of marine algal extracts and cyanobacterial pure compounds against five foodborne pathogens. Food chemistry, 199114-8. https://doi.org/10.1016/j.foodchem.2015.11.119
Dussault, Dominic, et al. "Antimicrobial effects of marine algal extracts and cyanobacterial pure compounds against five foodborne pathogens." Food chemistry vol. 199 (2016): 114-8. doi: https://doi.org/10.1016/j.foodchem.2015.11.119
Dussault D, Vu KD, Vansach T, Horgen FD, Lacroix M. Antimicrobial effects of marine algal extracts and cyanobacterial pure compounds against five foodborne pathogens. Food Chem. 2016 May 15;199:114-8. doi: 10.1016/j.foodchem.2015.11.119. Epub 2015 Nov 26. PMID: 26775951.
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Food Chem. 2016 May 15;199:114-8. doi: 10.1016/j.foodchem.2015.11.119. Epub 2015 Nov 26.

Antimicrobial effects of marine algal extracts and cyanobacterial pure compounds against five foodborne pathogens.

Food chemistry

Dominic Dussault, Khanh Dang Vu, Tifanie Vansach, F David Horgen, Monique Lacroix

Affiliations

  1. INRS-Institut Armand-Frappier, Canadian Irradiation Center, Research Laboratories in Sciences Applied to Food, 531, Blvd des Prairies, Laval, QC H7V 1B7, Canada.
  2. Department of Natural Sciences, Hawaii Pacific University, 45-045 Kamehameha Hwy, Kaneohe, HI 96744, United States.
  3. INRS-Institut Armand-Frappier, Canadian Irradiation Center, Research Laboratories in Sciences Applied to Food, 531, Blvd des Prairies, Laval, QC H7V 1B7, Canada. Electronic address: [email protected].

PMID: 26775951 DOI: 10.1016/j.foodchem.2015.11.119

Abstract

The marine environment is a proven source of structurally complex and biologically active compounds. In this study, the antimicrobial effects of a small collection of marine-derived extracts and isolates, were evaluated against 5 foodborne pathogens using a broth dilution assay. Results demonstrated that algal extracts from Padina and Ulva species and cyanobacterial compounds antillatoxin B, laxaphycins A, B and B3, isomalyngamide A, and malyngamides C, I and J showed antimicrobial activity against Gram positive foodborne pathogens (Listeria monocytogenes, Bacillus cereus and Staphylococcus aureus) at low concentrations (⩽ 500 μg/ml). None of the algal extracts or cyanobacterial isolates had antibacterial activity against Gram negative bacteria (Escherichia coli and Salmonella enterica serovar Typhimurium).

Copyright © 2015 Elsevier Ltd. All rights reserved.

Keywords: Antimicrobial; Cyanobacteria; Foodborne pathogens; Marine algae

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