Antibacterial Effect of Buds' Crude Extract Against Typhimurium and Potential Application in Cooked Chicken.

The objective of this study was to clarify the antibacterial activity and mechanism of buds' crude extract (CBCE) against Typhimurium, and explore the potential application in cooked chicken. The zone of inhibition (ZI), minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) were used to assess the antibacterial activity of CBCE against Typhimurium. The antibacterial mechanism was elucidated by revealing the changes in intracellular adenosine 5'-triphosphate (ATP) concentration, membrane potential, content of biomacromolecule, and cell morphology.