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

Table 14

Effect of UV on Lactobacillus helveticus (BLh) bacteriocin against Gram-negative bacteria.

	Gram-negative bacterial strains	Zone of inhibition (mm) vs. time variations (minute)					value from 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	K. pneumoniae	6.75	5.42	5.71	5.92	6.62	0.916535 (not significant)	0.0043
	P. aeruginosa	5.02	4.50	4.27	3.84	5.26	0.94018 (not significant)	0.0022
	A. baumannii	30.32	10.46	8.23	6.23	18.49	0.451567 (not significant)	0.1997
	S. paratyphi	5.86	4.41	4.44	4.27	5.48	0.833179 (not significant)	0.0173
	E. coli	16.02	15.42	15.33	14.66	14.44	0.003904 (significant)	0.9579