Characterisation of Bacteriocins Produced by Lactobacillus spp. Isolated from the Traditional Pakistani Yoghurt and Their Antimicrobial Activity against Common Foodborne Pathogens

Table 2

Effect of temperature on L. helveticus (BLh) bacteriocin activity against Gram-negative bacteria.

	Gram-negative bacterial strains	Zone of inhibition (mm) vs. temperature variations (°C)									Pearson’s correlation b/w temperature variations and activity ( value = 0.05 (two-tailed))	squared ()
		30°C	40°C	50°C	60°C	70°C	80°C	90°C	100°C	121°C
BLh bacteriocin	K. pneumoniae	10.8	10.3	8.9	0.3	0.2	0.1	0.0	0.0	0.0	0.009 (significant)	0.64
	P. aeruginosa	12.1	11.2	10.7	0.4	0.1	0.0	0.0	0.0	0.0	0.007 (significant)	0.65
	A. baumannii	12.7	12.3	11.6	0.8	0.5	0.0	0.0	0.0	0.0	0.006 (significant)	0.67
	S. paratyphi	20.0	19.6	18.0	0.6	0.4	0.2	0.1	0.0	0.0	0.008 (significant)	0.65
	E. coli	30.2	28.8	27.4	0.9	0.3	0.1	0.0	0.0	0.0	0.008 (significant)	0.65