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

Food Chem. 2016 May 15;199:114-8. doi: 10.1016/j.foodchem.2015.11.119. Epub 2015 Nov 26.


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).

Keywords: Antimicrobial; Cyanobacteria; Foodborne pathogens; Marine algae.

Publication types

  • Research Support, N.I.H., Extramural
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Anti-Bacterial Agents / pharmacology*
  • Bacillus cereus / drug effects
  • Cyanobacteria / chemistry*
  • Food Microbiology*
  • Listeria monocytogenes / drug effects
  • Microbial Sensitivity Tests
  • Phaeophyta*
  • Salmonella typhimurium / drug effects
  • Staphylococcus aureus / drug effects
  • Ulva*


  • Anti-Bacterial Agents