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Antimicrobial effects of marine algal extracts and cyanobacterial pure compounds against five foodborne pathogens
- Dussault, Dominic, Vu, Khanh Dang, Vansach, Tifanie, Horgen, F. David, Lacroix, Monique
- Food chemistry 2016 v.199 pp. 114-118
- Bacillus cereus, Escherichia coli, Gram-negative bacteria, Listeria monocytogenes, Padina, Salmonella Typhimurium, Staphylococcus aureus, Ulva, algae, antibacterial properties, food pathogens, marine environment
- 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 (⩽500μg/ml). None of the algal extracts or cyanobacterial isolates had antibacterial activity against Gram negative bacteria (Escherichia coli and Salmonella enterica serovar Typhimurium).