James Cook University and MBD biorefine Ulva

James Cook University and MBD biorefine Ulva

A team of researchers at James Cook University has just published a cascading “biorefinery” approach for the extraction of soluble sulphated polysaccharides — known as ulvans — from the green sea lettuce, Ulva. The technique is simple and robust with a view to commercial production for nutraceutical applications…