molecules Article Antibacterial Activity and Mechanism of Linalool against Shewanella putrefaciens Fengyu Guo 1,2,3, Qiong Liang 1, Ming Zhang 1, Wenxue Chen 1,2,3, Haiming Chen 1,2,3 , Yonghuan Yun 1,2,3 , Qiuping Zhong 1,2,3,* and Weijun Chen 1,2,3,* 1 College of Food Science and Technology, Hainan University, Haikou 570228, China;
[email protected] (F.G.);
[email protected] (Q.L.);
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[email protected] (W.C.);
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[email protected] (Y.Y.) 2 Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China 3 Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Haikou 570228, China * Correspondence:
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[email protected] (W.C.) Abstract: The demand for reduced chemical preservative usage is currently growing, and natural preservatives are being developed to protect seafood. With its excellent antibacterial properties, linalool has been utilized widely in industries. However, its antibacterial mechanisms remain poorly studied. Here, untargeted metabolomics was applied to explore the mechanism of Shewanella putrefaciens cells treated with linalool. Results showed that linalool exhibited remarkable antibacterial activity against S. putrefaciens, with 1.5 µL/mL minimum inhibitory concentration (MIC). The growth of S. putrefaciens was suppressed completely at 1/2 MIC and 1 MIC levels. Linalool treatment reduced the membrane potential (MP); caused the leakage of alkaline phosphatase (AKP); and released the DNA, RNA, and proteins of S. putrefaciens, thus destroying the cell structure and expelling the cytoplasmic content.