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

Table 1

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

	Gram-positive 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	E. faecium	16.8	14.7	12.6	0.9	0.5	0.3	0.2	0.1	0.0	0.006 (significant)	0.68
	B. subtilis	18.1	13.76	12.0	0.7	0.4	0.2	0.1	0.0	0.0	0.006 (significant)	0.67
	S. pyogenes	16.4	12.80	10.8	0.6	0.3	0.1	0.0	0.0	0.0	0.006 (significant)	0.67
	MRSA	20.5	18.83	16.5	0.4	0.2	0.0	0.0	0.0	0.0	0.007 (significant)	0.65
	S. aureus	20.2	17.8	16.0	0.0	0.0	0.0	0.0	0.0	0.0	0.008 (significant)	0.65