Optimization of Litsea cubeba ethanol extract and its antibacterial mechanism against Staphylococcus aureus

This study optimized ultrasonic-assisted ethanol extraction of dried Litsea cubeba fruits using response surface methodology, identified chemical components by GC‑MS, and explored the antibacterial mechanism against Staphylococcus aureus. The optimal conditions were 60 °C, 60 min, and solid‑liquid ratio 1:25 g/mL, with an antibacterial rate of 83.42%. GC‑MS detected 20 compounds, dominated by lauric acid, oleic acid, and palmitic acid. The extract showed concentration‑dependent bactericidal activity with MIC 0.16 mg/mL and MBC 0.31 mg/mL. It disrupted bacterial cell wall and membrane integrity, causing leakage of AKP, nucleic acids, and proteins. This work supports L. cubeba as a natural antibacterial agent for food and pharmaceutical applications.