Foodborne pathogens present a significant challenge to food safety.Licorice extract, when used as a food additive, has demonstrated effective antimicrobial properties against Staphylococcus aureus.This positions it as a potential candidate for natural food preservatives.However, a comprehensive understanding of its antimicrobial mechanisms remains limited, impeding its broader application.To elucidate the inhibitory mechanism of licorice extract against S.aureus, this study employed growth curve analysis, oxidative damage assays, cell membrane analysis, protein assessment, and DNA analysis to evaluate the mode of antimicrobial action.Results showed that licorice extract led to nucleic acid leakage in S.aureus, indicating compromised membrane integrity.Concurrently, the extract reduced the activity of key metabolic enzymes including succinate dehydrogenase (SDH) and overall ATPase.Additionally, spectral and competitive analyses revealed that licorice extract bound to DNA via electrostatic and groove interactions.The comprehensive analysis concluded that the antimicrobial effect of licorice extract on S.aureus could be attributed to its impact on the bacterial cell wall, protein synthesis, metabolic vitality, and genetic material, thereby inhibiting its growth.This study provides a theoretical foundation for the application of licorice extract as a food preservative.
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