Posted on 08/12/2025 11:06:00 AM PDT by Red Badger
A chef carefully inspects a cooked chicken breast. (Photo by guys_who_shoot on Shutterstock)
In A Nutshell
* Licorice root extract significantly slowed P. bifermentans bacterial growth in ready-to-eat chicken at concentrations ≥ 12.5 mg/mL.
* At 15°C and 20°C, chicken treated with 50 mg/mL extract lasted nearly twice as long before reaching unsafe bacterial levels compared to untreated samples.
* The extract also helped preserve meat color, slowed fat oxidation, and reduced protein breakdown linked to off-flavors.
* Predictive growth models had over 98% accuracy, providing potential tools for industry shelf life planning.
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NANJING, China — Scientists in China have found that licorice root extract can slow bacterial growth in ready-to-eat chicken breast. In fact, under certain storage conditions, it nearly doubled the breast’s shelf life. The research suggests a natural way to help keep meat fresh longer, potentially reducing food waste.
Led by scientists from Nanjing Agricultural University, the team tested licorice extract on chicken breast deliberately contaminated with Paraclostridium bifermentans spores, a spoilage bacterium that can survive cooking and cause meat to go bad, posing potential safety risks. At concentrations of 12.5 mg/mL or higher, the extract significantly inhibited bacterial growth while helping maintain the meat’s color, texture, and quality for longer than untreated chicken.
“Compared with control group, the shelf life in treatment group (50 mg/mL licorice extract) was nearly prolonged [twofold] when [stored] at 15 and 20°C,” the researchers wrote in their paper, published in the journal Food Science of Animal Products.
Food waste is a global economic and environmental concern. Much of it comes from products being discarded as they near their expiration date, often out of caution rather than because they’re spoiled. Extending shelf life without relying on synthetic additives is a goal for many in the food industry.
What Makes Licorice Extract Fight Bacteria
Licorice root contains natural antimicrobial compounds, including glycyrrhizic acid and flavonoids, that can interfere with bacterial spore activity. The study found that these compounds may block the signals spores use to start growing and can damage their protective inner membranes.
P. bifermentans is especially challenging for food safety because its dormant spores can withstand high heat and pressure. If storage conditions allow, these spores can “wake up” and start multiplying, leading to spoilage and unpleasant odors. While P. bifermentans is mainly a spoilage organism, the paper notes it can be a potential safety hazard.
Sticks of licorice root
Licorice root might just be the next big thing when it comes to food storage, particularly for chicken breasts. (Photo by New Africa on Shutterstock)
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Researchers applied seven different concentrations of licorice extract to sterile chicken breast samples, then added bacterial spores to simulate contamination. Concentrations ranged from 1.56 to 100 mg/mL.
The results showed that 12.5 mg/mL or higher significantly inhibited bacterial growth, with 50 mg/mL giving the strongest effect without being excessive.
How Temperature Affects Licorice Extract’s Performance
The scientists stored treated and untreated chicken at four temperatures: 4°C (39°F), 15°C (59°F), 20°C (68°F), and 25°C (77°F). At refrigerator temperature, all samples (treated or not) stayed within safe bacterial limits for the full 25-day test period.
The biggest differences appeared at warmer storage temperatures. At 15°C and 20°C, chicken treated with 50 mg/mL licorice extract stayed below the bacterial safety limit for nearly twice as long as untreated samples. At 25°C, licorice extract still slowed bacterial growth, but the doubling effect was less pronounced.
Beyond controlling bacteria, the extract helped maintain the chicken’s appearance. It also slowed the chemical changes, such as fat oxidation and protein breakdown, that create rancid smells and off-flavors.
Mathematical growth models confirmed the findings, with prediction accuracy above 98%, suggesting the approach could be used to set safety guidelines in industrial settings.
Why Natural Preservatives Matter for the Food Industry
Many meat processors still rely on synthetic chemical preservatives to keep products fresh. But growing consumer demand for “clean label” products — foods made with familiar, natural ingredients — is pushing manufacturers to look for alternatives.
Licorice has been used for centuries in traditional medicine and as a flavoring in foods. Using it to slow spoilage could appeal to companies seeking to reduce waste and meet consumer preferences. Potential uses could go beyond packaged chicken breast to settings like meal kit services, food service operations, and grocery deli counters.
However, more research is needed before licorice extract could be widely adopted. This study did not assess how the extract affects taste, and it focused on one bacterial species in controlled laboratory conditions. Real-world storage environments may introduce other bacteria and variables.
Beyond Chicken Preservation
Licorice extract would not replace refrigeration or safe food handling, but could add an extra safeguard when storage conditions are less than ideal. The researchers also note that their growth prediction models could help food companies design better safety checkpoints during processing and storage.
As food manufacturers work to reduce chemical additives while keeping products safe and appealing, licorice might just become an unexpected superhero. Though it might not act as a silver bullet, it could very well become part of a broader toolkit for safer, longer-lasting food.
Disclaimer:
This article summarizes findings from a controlled laboratory study. The results apply to the specific bacteria, meat type, and storage conditions tested. Real-world outcomes may differ, and additional research is needed to evaluate flavor impact, performance against other microorganisms, and consumer acceptance. This study does not assess human health effects.
Paper Summary
Methodology
Researchers tested licorice root extract (1.56–100 mg/mL) on sterile chicken breast contaminated with P. bifermentansspores. Treated samples were stored at 4°C, 15°C, 20°C, and 25°C. They tracked bacterial growth, pH, color changes, fat oxidation (TBARS), and protein breakdown (TVB-N) to measure safety and quality over time.
Results
Concentrations ≥ 12.5 mg/mL significantly inhibited bacterial growth; 50 mg/mL provided the strongest effect. At 15°C and 20°C, 50 mg/mL treatment nearly doubled shelf life versus controls. The extract also slowed chemical changes linked to spoilage. Growth prediction models had R² values above 0.98.
Limitations
The research tested only one type of bacteria and meat, under controlled lab conditions. It did not assess consumer taste acceptance or performance against other microorganisms.
Funding and Disclosures
Supported by the National Key R&D Program of China, Key Research and Development Program of Shandong Province, High-Level Talent Introduction Program of Henan University of Technology, the Program of Taishan Industry Leading Talents, and the Agriculture Research System of China. Authors reported no competing interests.
Publication Details
Huang JC, Li ZM, Song MM, et al. “Effects of licorice extract on Paraclostridium bifermentans spore growth and quality changes in ready-to-eat chicken breast during storage,” was published in Food Science of Animal Products, volume 3 issue 2, June 2025.
DOI:10.26599/FSAP.2025.9240115.
My layer Henrietta will live twice as long, if I feed her licorice?
Very inderesting
People with HBP are told to avoid licorice.
Only in the refrigerator...................😉
I have HBP and I hate licorice anyways...................Even when I was a kid........
Real licorice has a much better, more delicate and less cloying taste than the artificial licorice flavoring used in jelly beans and such.
I hated those jelly beans when I was a kid.
Then I tried some Australian candy made from the real stuff and to my surprise, it was good and refreshing.
If she's a pecky eater, there's always Dr. Mcgilliclucky's Black Licorice schnapps.
Liquorice sucks.
We took the front hams off “Porky” our prize boar, so he learned to walk on his hind legs.
Couldn’t slaughter him after he saved my daughter’s life.
If licorice is good for you, I am maybe not immortal, but possibly approaching it.
I want my chicken to taste like...
The last thing I want is my...
To taste like...
Stop being so picky. By the time Gates gets done with his experimentation with creating “new food”.... you’ll be lucky if the results taste like what we imagine Soylent Green would be like. Yucky, but with no other choice available. Even the insects will be long-gone (eaten) by then.
Wow! Just imagine what this could do for an Elf-on-the-Shelf!
Christmas could be extended until August.
Wow! Just imagine what this could do for an Elf-on-the-Shelf!
Or that one Fruitcake that everybody repackages every year.
I love licorice and chicken. Going to go look for a recipe...
Sow don’t leave me suspended... I’m bacon to hear the rest of that story!
-However, more research is needed before licorice extract could be widely adopted. This study did not assess how the extract affects taste-
No further research is needed. It will suck.
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