Poultry is one of the most widely consumed animal-based foods in the world. Understanding the characteristics of bacterial communities present during processing and the targeted design of natural preservatives could improve the quality and safety concerns of poultry industry. In this study, pathogens and spoilage bacteria arising from the processing of poultry products were identified using high-throughput 16S rRNA sequencing and traditional culture screening. Ten dominant pathogenic and spoilage bacteria were isolated, including 8 g-positive and 2 g-negative bacteria. The mechanism and antibacterial activity of Kaempferia galanga Linn. extract (KGE), a spice added to the poultry products, against the targeted pathogenic bacteria were analyzed further. KGE exhibited significant antibacterial activity against all tested pathogenic bacteria. The antibacterial mechanism of KGE involved alteration of cell integrity and cell membrane permeability, resulting in an outflow of intracellular substances, such as nucleic acids, proteins, and alkaline phosphatase. Scanning electron microscopy further confirmed KGE-mediated cell membrane damage and cytoplasmic leakage. The chemical characterization indicated that the large amounts of acetic acid present in KGE might account for its excellent antibacterial activity. Taken together, the study confirms the excellent antibacterial activity of KGE and its potential use as a natural preservative for poultry products.
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