Rose bud extract as a natural antimicrobial agent against Staphylococcus aureus: Mechanisms and application in maintaining pork safety

Abstract

Pingyin rose bud extract (RBE) may serve as a green antibacterial agent replacing chemically synthesized agents, but its potential antibacterial activity and mechanisms were not well studied. In the present study, RBE component was analyzed through untargeted metabolomics. Then, Staphylococcus aureus was taken as research subject, and the action mechanisms of RBE in Luria–Bertani broth and its elimination efficiency in pork were studied. The results indicated that fatty acids were the most abundant category of antibacterial substances. The minimum inhibitory concentration and minimum bactericidal concentration of RBE against S. aureus were 0.19 and 0.39 mg/mL, respectively. Cell wall and membrane disruptions were observed in S. aureus treated with RBE. 865 differentially expressed genes (DEGs) were identified through transcriptome analysis (≥2-fold change, P < 0.05); DEGs related to two-component systems, DNA replication, and cationic antimicrobial peptide resistance were significantly affected. RBE can control the contamination of S. aureus in cooked pork without adversely impacting odor, pH, and color. Findings from this study revealed that RBE demonstrated good antibacterial efficacy against S. aureus, and can be used as a natural antimicrobial agent in cooked pork for maintaining food safety.