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Journal Articles Food Chemistry Year : 2016

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

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).
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Dates and versions

pasteur-01351130 , version 1 (02-08-2016)

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Dominic Dussault, Khanh Dang Vu, Tifanie Vansach, F David Horgen, Monique Lacroix. Antimicrobial effects of marine algal extracts and cyanobacterial pure compounds against five foodborne pathogens.. Food Chemistry, 2016, 199, pp.114-8. ⟨10.1016/j.foodchem.2015.11.119⟩. ⟨pasteur-01351130⟩

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