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Antimicrobial potential of extracts from edible algae and spirulina on food pathogenic bacteria

Activantimicrobienne
Different species of algae studied by italian scientists have shown interesting antimicrobial properties.

Algae and microalgae are increasingly popular foodstuff in Western countries. Certain species are recognized as a source of bioactive compounds (antioxidant, anti-inflammatory, antidiabetic and immunomodulating actions) and essential functional constituents for health (amino acids, polyunsaturated ...

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From the side of the plate to a main dish : seaweed finds their way
From the side of the plate to a main dish : seaweed finds their way
Over the last few months there have been several developments: from vegetable meatballs to mixed seaweed/meat steaks, from chefs to distribution centres, people all over the world are working hard to incorporate seaweed in all its forms. Fish analogues, meat substitutes, mixed products - these are the latest innovations we've seen in recent months. In
High Pressures to facilitate protein extraction from spirulina
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What about the digestibility of seaweed in farmed poultry?
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Do algae allow pathogenic bacteria to grow?
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