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

Table 10

Effect of bile salts (concentration 0.1 to 0.6) on Lactobacillus helveticus (BLh) bacteriocin activity against Gram-negative bacteria.

	Gram-negative bacterial strains	Zone of inhibition (mm) vs. bile salt (solution variations in %)					Pearson’s correlation b/w solution variations and activity ( value = 0.05 (two-tailed))	squared ()
		0.1%	0.2%	0.3%	0.4%	0.6%
BLh bacteriocin	K. pneumoniae	1.73	1.00	0.06	0.06	0.08	(not significant)	0.6641
	P. aeruginosa	2.66	1.26	0.08	0.07	0.06	(not significant)	0.6593
	A. baumannii	2.83	2.02	0.90	0.08	0.08	(significant)	0.833
	S. paratyphi	3.02	2.03	0.47	0.04	0.05	(not significant)	0.7639
	E. coli	3.29	2.93	1.06	0.08	0.07	(significant)	0.816