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

Table 6

Effect of pH (scale 3 to 11) on the Lactobacillus helveticus (BLh) bacteriocin activity against Gram-negative bacteria.

	Gram negative bacterial trains	Zone of inhibition (mm) vs. pH variations									Pearson’s correlation () b/w pH variations and activity ( value = 0.05 (two-tailed))	squared ()
		3	4	5	6	7	8	9	10	11
BLh bacteriocin	K. pneumoniae	10.66	16.00	8.0	5.0	0.9	0.08	0.24	0.04	0.30	(significant)	0.7413
	P. aeruginosa	9.33	15.00	13.0	9.0	1.2	0.07	0.04	0..040	0.01	(significant)	0.7321
	A. baumannii	8.66	13.83	17.0	15.0	1.5	0.32	0.06	0.02	0.03	(significant)	0.6023
	S. paratyphi	7.33	12.50	22.0	18.0	2.0	0.22	0.29	0.02	0.03	(significant)	0.462
	E. coli	5.53	11.6	30.6	25.0	3.56	0.28	0.58	0.42	0.42	(not significant)	0.3236