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

Table 3

Effect of temperature on the activity of the purified L. plantarum (BLp) bacteriocin against Gram-positive bacteria.

	Gram-positive bacterial strains	Zone of inhibition (mm) vs. temperature variations (°C)									Pearson’s correlation b/w temperature variations and activity ( value = 0.05 (two-tailed))	squared ()
		30°C	40°C	50°C	60°C	70°C	80°C	90°C	100°C	121°C
BLp bacteriocin	E. faecium	16.3	14.2	13.0	11.2	10.5	8.7	6.5	4.7	2.6	(significant)	0.9914
	S. pyogenes	17.4	13.6	11.6	10.5	7.5	5.7	4.2	3.7	1.7	(significant)	0.9487
	B. subtilis	16.3	12.5	10.8	8.7	6.5	4.5	3.3	2.6	1.4	(significant)	0.9326
	MRSA	20.6	18.8	16.4	16.7	14.5	12.7	10.4	8.4	4.3	(significant)	0.9843
	S. aureus	19.7	17.7	15.4	15.7	13.5	11.6	9.5	7.4	3.3	(significant)	0.9841