id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
cord-294897-29diwyoe	Pina-Pérez, M. C.	Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food	2017-11-15		.txt	text/plain	9244	471	39	In this connection, marine algae are emerging as a new generation of potential preservatives, macro-and microalgae extracts, or pure ingredients with health benefits and demonstrated antibacterial, antifungal, and antiviral activities (Dai & Mumper, 2010; Devi et al., 2008) . Although intensive study of the antimicrobial potential of algae has begun [2005] [2006] [2007] [2008] [2009] [2010] [2011] [2012] [2013] [2014] [2015] [2016] , most of the studies that have been published are about therapeutic and antibacterial/antiviral capabilities of algae compounds, their ability to inhibit or kill clinical bacteria (Mehadi et al., 2015; Rajeshkumar et al., 2014; Rhimou, Hassane, José, & Nathalie, 2010) , but not about the effect of these bioactive molecules against foodborne pathogens and spoilage microorganisms commonly found in food matrices. Nowadays, the antimicrobial potential of algae against the main foodborne pathogens and spoilage microorganisms is one of the most interesting fields of research regarding the use of marine vegetables as sources of staple food and bioactives for human nutrition.	./cache/cord-294897-29diwyoe.txt	./txt/cord-294897-29diwyoe.txt