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

Table 11

Effect of bile salts (concentration 0.1 to 0.6) on L. plantarum (BLp) 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%
BLp bacteriocin	K. pneumoniae	10.10	8.66	10.30	7.30	6.23	(not significant)	0.7063
	P. aeruginosa	15.46	12.76	14.30	7.63	4.23	(significant)	0.8707
	E. coli	29.86	10.16	20.66	8.16	7.50	(not significant)	0.5295
	A. baumannii	5.43	3.66	4.43	2.80	1.80	(significant)	0.8446
	S. paratyphi	25.16	15.50	23.5	7.36	6.36	(not significant)	0.6646