Gracilaria

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Gracilaria
Scientific classification
Domain: Eukaryota
(unranked): Archaeplastida
Phylum: Rhodophyta
Class: Florideophyceae
Order: Gracilariales
Family: Gracilariaceae
Genus: Gracilaria
Greville, 1830

Gracilaria is a genus of red algae (Rhodophyta) notable for its economic importance as an agarophyte, as well as its use as a food for humans and various species of shellfish. Various species within the genus are cultivated among Asia, South America, Africa and Oceania.

Contents

Distribution

Gracilaria bursa-pastoris (S.G.Gremlin) Silva and Gracilaria multipartita (Clemente) Harvey have long been established in southern England and northwestern France, but confusion between Gracilaria gracilis (Stackhouse) Steentoft, L.Irvine & Farnham and Gracilariopsis longissima (S.G.Gmelin) Steentoft, L. Irvine & Farnham, (as Gracilaria verrucosa (Hudson) Papenfuss or Gracilaria confervoides (L.) Greville) (Steentoft et al. 1995), has prevented recognition of the northern boundaries.[1]

Use

Gracilaria is used as a food in Japanese, Hawaiian, and Filipino cuisine.[2] In Japanese cuisine, it is called ogonori or ogo. In the Philippines, it is called gulaman or guraman.[3]

See also

References

  1. ^ Steentoft, M. and Farham, W.F. 1997. Northern distribution boundaries and thermal requirements of Gracilaria and Gracilariopsis (Gracilariales, Rhodophyta) in Atlantic Europe and Scandinavia. Nord. J. Bot. 5: 87 - 93
  2. ^ Kyaw, Aye, The Production of Gracilaria eduli in Burma, Report of the Training Course on Gracilaria Algae, Manila, Philippines, 1–30 April 1981, accessed 27 April 2013
  3. ^ Davidson, Alan (2004). Seafood of South-East Asia: A Comprehensive Guide with Recipes. Ten Speed Press. p. 197. ISBN 978-1-58008-452-9. 
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