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

Table 12

Effect of bile salts (concentration 0.1 to 0.6) on L. plantarum (BLp) bacteriocin activity against Gram-positive bacteria.

	Gram-positive 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	E. faecium	13.00	9.53	11.80	8.26	6.10	(significant)	0.7795
	B. subtilis	18.70	10.23	15.63	7.33	5.23	(not significant)	0.6897
	S. pyogenes	22.70	5.23	19.86	4.43	3.33	(not significant)	0.4314
	MRSA	29.16	0.09	25.8	0.07	0.03	(not significant)	0.3574
	S. aureus	25.80	0.90	24.00	1.30	1.06	(significant)	0.3404