2.5.2. Antimicrobial Activity

For the antimicrobial potential, several microorganisms were analyzed including different bacterial strains and fungi. The bacterial strains were Gram-positive (*Bacillus cereus* (food isolate), *Staphylococcus aureus* (ATCC 6538), and *Listeria monocytogenes* (NCTC 7973)) and Gram-negative *Escherichia coli* (ATCC 35210), *Enterobacter cloacae* (human isolate), and *Salmonella typhimurium* (ATCC 13311)); and the fungi were *Aspergillus fumigatus*(ATCC 1022), *Aspergillus versicolor*(ATCC 11730), *Aspergillus niger* (ATCC 6275), *Penicillium funiculosum* (ATCC 36839), *Penicillium ochrochloron* (ATCC 9112), and *Trichoderma viride* (IAM 5061). The antibacterial activity was evaluated according to Sokovi´c et al. [14] and the antifungal potential was assessed according to Sokovi´c et al. [15]. The minimum inhibitory concentration (MIC) was determined for both bacteria and fungi, as were the minimum bactericidal (MBC) and minimum fungicidal (MFC) concentrations. Streptomycin and ampicillin were used as positive controls for the bacteria and ketoconazole and bifonazole for the fungi.
