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

Table 4

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

	Gram-negative 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	K. pneumoniae	10.8	10.3	8.9	7.7	7.03	5.8	5.4	2.3	0.0	(significant)	0.98
	P. aeruginosa	12.1	11.2	10.7	9.0	7.8	6.6	5.8	3.8	0.0	(significant)	0.97
	E. coli	30.2	28.8	27.4	26.0	24.9	23.7	22.8	10.9	0.0	(significant)	0.77
	A. baumannii	12.7	12.3	11.6	10.56	9.0	8.0	7.1	5.66	0.0	(significant)	0.94
	S. paratyphi	20.0	19.6	18.06	16.63	15.7	15.3	14.2	8.8	0.0	(significant)	0.84