“…The antibacterial capacity of extracts Cs7, Cs8, and Cs9 against Gram-negative bacteria, Salmonela Typhimurium, Escherichia coli , and Enterobacter cloacae , may be related to the presence of flavonoid compounds, namely quercetin, naringenin, and isorhamnetin, whose antibacterial potential has been described previously on several occasions [ 30 , 31 , 32 ]. In the current study, extract Cs1, the extract with the highest swertiamarin content, was the most effective in reducing the growth of Listeria monocytogenes , displaying an MIC of 0.5 and MBC of 1 mg/mL, while extract Cs2 was more effective in reducing the growth of Gram (+) bacteria than of Gram (−) bacteria.…”