Characterisation of Bacteriocins Produced by Lactobacillus spp. Isolated from the Traditional Pakistani Yoghurt and Their Antimicrobial Activity against Common Foodborne Pathogens
Table 13
Effect of UV on Lactobacillus helveticus (BLh) bacteriocin against Gram-positive bacteria.
Gram-positive bacterial strains
Zone of inhibition (mm) vs. time variations (minute)
Pearson’s correlation b/w time variations and activity ( value = 0.05 (two-tailed))