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Algae as food

  • Chapter
Microbiology of Fermented Foods

Abstract

Algae have been used as human food for thousands of years in all parts of the world. The most commonly consumed macroalgae include the red algae Porphyra (nori, kim, laver), Asparagopsis taxiformis (limu), Gracilaria,Chondrus crispus (Irish moss) and Palmaria palmata (dulse), the kelps Laminaria (kombu), Undaria (wakame) and Macrocystis, and the green algae Caulerpa racemosa,Codium and Ulva (see Tseng, 1981; Drueh1,1988; Mumford & Miura, 1988 for reviews). These algae are either harvested from wild populations or are farmed. These algae usually are eaten either fresh, dried or pickled (Abbott, 1988). Several macroalgae are also the source of hydrocolloids such as agar-agar and carrageenan which are widely used in the food industry as stabilisers, thickeners and gelling agents.

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  1. Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    Brian J. B. Wood

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Borowitzka, M.A. (1998). Algae as food. In: Wood, B.J.B. (eds) Microbiology of Fermented Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0309-1_18

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