Microalgal and cyanobacterial cell extracts for use as natural antibacterial additives against food pathogens

International Journal of Food Science and Technology

Volumn 46, Issue 4, 2011, Pages 862-870

  Catarina Guedes, Ana ^a   Barbosa, Catarina R ^a   Amaro, Helena M ^c   Pereira, Cláudia I ^a   Xavier Malcata, Francisco ^b,c  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY INSTITUTE OF MAIA   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Antibacterial activity; Cyanobacteria; Fatty acids; Food safety; Food borne pathogens; Microalgae

Indexed keywords

ANTI-BACTERIAL ACTIVITY; CYANOBACTERIA; CYANOBACTERIAL CELLS; E. COLI; EXTRACELLULAR; FOOD PATHOGENS; FOOD-BORNE PATHOGENS; HIGH-CONTENT; LONG CHAIN FATTY ACID; MICRO-ALGAE; MICROALGA; P.AERUGINOSA; PSEUDOMONAS AERUGINOSA; SCENEDESMUS; STAPHYLOCOCCUS AUREUS; TOXIN PRODUCTION;

ALGAE; ENZYME ACTIVITY; ESCHERICHIA COLI; FATTY ACIDS; MICROORGANISMS; PATHOGENS; SALMONELLA;

FOOD SAFETY;

CYANOBACTERIA; ESCHERICHIA COLI; GLOEOTHECE SP.; NOSTOC; NOSTOC SP.; PSEUDOMONAS AERUGINOSA; SALMONELLA; SALMONELLA SP.; SCENEDESMUS; SCENEDESMUS OBLIQUUS; STAPHYLOCOCCUS AUREUS;

EID: 79952754969     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02567.x     Document Type: Article

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