Saccharina Explained

Saccharina is a genus of 24 species of Phaeophyceae (brown algae). It is found in the north Atlantic Ocean and the northern Pacific Ocean at depths from 8 m to 30 m (exceptionally to 120 m in the warmer waters of the Mediterranean Sea and off Brazil).[1]

The commercially important species Saccharina japonica (Laminaria japonica) is cultivated as kombu, a popular food in Japan.[2]

Species

The following is a list of the 24 species of Saccharina:[3] [4]

Notes and References

  1. Web site: Kelps: Laminaria and Saccharina . M. D. Guiry . www.seaweed.ie.
  2. Laminaria seafarming in China FAOhttp://www.fao.org/docrep/field/003/AB724E/AB724E00.htm
  3. 10.1111/j.1529-8817.2006.00204.x . Lane . C.E. . C. Mayes . L.D. Druehl . G.W. Saunders . 2006 . A multi-gene molecular investigation of the kelp (Laminariales, Phaeophyceae) supports substantial taxonomic re-organization . Journal of Phycology . 42 . 2 . 493–512 .
  4. Web site: WoRMS - World Register of Marine Species - Saccharina Stackhouse, 1809. www.marinespecies.org. 2019-05-11.