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))	squared ()
		15 min	30 min	45 min	60 min	75 min
BLh bacteriocin	E. faecium	2.9	2.58	2.42	2.37	1.96	0.006 (significant)	0.927
	B. subtilis	2.0	1.56	1.55	1.32	1.20	0.01453 (significant)	0.8981
	S. pyogenes	0.9	0.73	0.61	0.42	0.18	0.000424 (significant)	0.99
	S. aureus	5.0	5.05	4.98	4.98	4.58	0.084817 (not significant)	0.6838
	MRSA	3.97	4.15	4.01	3.78	3.48	0.087703 (not significant)	0.6768