Inhibition of microalgae on microbial and antibacterial mechanism: A review

Microalgae are known to possess antibacterial, antimalarial and antifungal activities. The development of resistance of microbes, including fungi and yeasts, towards antimicrobial agents already in use, necessitates the search for alternative antimicrobial agents, including microalgae and their constituents. There have been many reviews about antibacterial of macroalgae. In contrast, reviews on the antibacterial effect of microalgae and its action mechanism are scarce. As people are more and more concerned about food safety, antimicrobial substances from microalgae as safe and efficient natural food preservatives are to be explored for the food industry. Although microalgae may not be always as effective as chemical fungicides, they pose less environmental risks and less food safety problems. This paper summarizes the inhibition of bacteria, fungi and other algae by microalgae, and the corresponding inhibition substance. In addition, the practical application and development of microalgal antimicrobial agents are summarized.EI041-91