Abstract: This study was carried out in order to clarify the antifungal activity and mechanism of the essential oil of Litsea cubeba against Candida albicans. The major components of the essential oil were analyzed, and changes in the cell morphology, surface hydrophobicity, surface charge, intracellular nucleic acid and protein leakage of Candida albicans isolated from contaminated pickles were evaluated after being treated with the essential oil. The results showed that the major components of Litsea cubeba essential oil were citral, limonene, and citronellal. The minimum inhibitory concentration (MIC) was 0.25 mg/mL, and the minimum bactericidal concentration (MBC) was 1 mg/mL. The addition of Litsea cubeba essential oil to yeast extract peptone dextrose (YPD) medium delayed cell growth, impaired cell membrane integrity, and increased cell membrane permeability, indicating that Litsea cubeba essential oil has good membrane permeability, and can disrupt cell structure, disorder cell membrane permeability, and result in leakage of intracellular materials, thus leading to cell death. This study provides a theoretical basis for the application of Litsea cubeba essential oil to inhibit the growth of Candida albicans during the storage of fermented vegetable juice and dairy products.

Key words: Candida albicans; Litsea cubeba essential oil; main components; antifungal activity; antifungal mechanism