Effect of subcritical water hydrolysate in the brown seaweed Saccharina japonica as a potential antibacterial agent on food-borne pathogens

Journal of Applied Phycology

Volumn 25, Issue 3, 2013, Pages 763-769

  Meillisa, Aviannie ^a   Siahaan, Evi Amelia ^a   Park, Jung Nam ^a   Woo, Hee Chul ^a   Chun, Byung Soo ^a  

^a Pukyong National University   (South Korea)

Author keywords

Antibacterial activity; Gram negative bacteria; Gram positive bacteria; Phaeophyta; Saccharina japonica; Subcritical water hydrolysis

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LAMINARIA; LAMINARIA JAPONICA; NEGIBACTERIA; PHAEOPHYCEAE; POSIBACTERIA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 84877608864     PISSN: 09218971     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10811-013-9973-y     Document Type: Article

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