| Summary: | Chemical constituents of liverwort (<em>Porella cordaeana</em>) extracts have been identified using solid-phase microextraction-gas chromatography mass spectrometry (SPME-GC/MS). The methanol, ethanol and ethyl acetate extracts were rich in terpenoids such as sesquiterpene hydrocarbons (53.12%, 51.68%, 23.16%), and monoterpene hydrocarbons (22.83%, 18.90%, 23.36%), respectively. The dominant compounds in the extracts were β-phellandrene (15.54%, 13.66%, 12.10%) and β-caryophyllene (10.72%, 8.29%, 7.79%, respectively). The antimicrobial activity of the extracts was evaluated against eleven food microorganisms using the microdilution and disc diffusion methods. The minimum inhibitory concentration (MIC) varied from 0.50 to 2.00 mg/mL for yeast strains (<em>Saccharomyces cerevisiae 635</em>, <em>Zygosacharomyces bailii 45</em>, <em>Aerobasidium pullulans L6F</em>, <em>Pichia membranaefaciens OC 71</em>, <em>Pichia membranaefaciens OC 70</em>, <em>Pichia anomala</em> <em>CBS 5759</em>, <em>Pichia anomala DBVPG 3003</em> and<strong><em> </em></strong><em>Yarrowia lipolytica RO13</em>), and from 1.00 to 3.00 mg/mL for bacterial strains<em> </em>(<em>Salmonella</em> <em>enteritidis 155</em>, <em>Escherichia coli 555</em> and <em>Listeria monocytogenes 56Ly</em>). Methanol extract showed better activity in comparison with ethanol and ethyl acetate extracts. High percentages of monoterpene and sesquiterpene hydrocarbons could be responsible for the better antimicrobial activity.
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