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

Table 5

Effect of pH (scale 3 to 11) on the Lactobacillus helveticus (BLh) bacteriocin activity against Gram-positive bacteria.

	Gram-positive bacterial strains	Zone of inhibition (mm) vs. pH variations									Pearson’s correlation b/w pH variations and activity ( value = 0.05 (two-tailed))	squared ()
		3	4	5	6	7	8	9	10	11
BLh bacteriocin	E. faecium	10.83	15.80	4.0	3.5	0.9	0.08	0.24	0.04	0.30	(significant)	0.6589
	B. subtilis	10.0	15.13	10	5.0	1.2	0.07	0.04	0.04	0.10	(significant)	0.7621
	S. pyogenes	9.06	13.83	12.0	10.0	1.5	0.32	0.06	0.02	0.03	(significant)	0.7451
	S. aureus	8.23	12.90	25.0	15.0	2.0	0.22	0.29	0.02	0.03	(significant)	0.4809
	MRSA	6.56	11.96	30.0	20.0	3.56	0.28	0.58	0.42	0.42	(not significant)	0.3535