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

<table class="table-group" id="tab15"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td class="align_left">Enzyme</td><td class="align_center">Crude bacteriocin from <i>L</i>. <i>plantarum</i> (BLp)</td><td class="align_center">Crude bacteriocin from <i>L</i>. <i>helveticus</i> (BLh)</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td class="align_left">Proteinase K</td><td class="align_center">-</td><td class="align_center">-</td></tr><tr><td class="align_left">Pepsin</td><td class="align_center">-</td><td class="align_center">-</td></tr><tr><td class="align_left">Trypsin</td><td class="align_center">-</td><td class="align_center">-</td></tr><tr><td class="align_left">Chymotrypsin</td><td class="align_center">-</td><td class="align_center">-</td></tr><tr><td class="align_left">Papain</td><td class="align_center">-</td><td class="align_center">-</td></tr><tr><td class="align_left">Pronase</td><td class="align_center">-</td><td class="align_center">-</td></tr><tr><td class="align_left">Alpha-amylase</td><td class="align_center">+</td><td class="align_center">+</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Effect of enzymes activity on a crude extract of bacteriocin.</div>

BioMed Research International

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Table 15

Table 15: Characterisation of Bacteriocins Produced by <i>Lactobacillus</i> spp. Isolated from the Traditional Pakistani Yoghurt and Their Antimicrobial Activity against Common Foodborne Pathogens 

Table 15 | Characterisation of Bacteriocins Produced by Lactobacillus spp. Isolated from the Traditional Pakistani Yoghurt and Their Antimicrobial Activity against Common Foodborne Pathogens 