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

Table 7

Effect of pH (scale 3 to 11) on the Lactobacillus plantarum (BLp) 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
BLp bacteriocin	MRSA	10.70	11.00	25.0	20.0	18.0	4.0	3.5	2.5	2.0	(not significant)	0.4062
	B. subtilis	10.40	10.33	10.0	10.0	9.0	4.06	4.40	3.56	4.00	(significant)	0.8281
	S. pyogenes	10.36	10.13	16.0	14.0	11.0	2.80	2.50	2.0	0.90	(not significant)	0.6414
	S. aureus	10.96	11.73	22.0	17.0	16.0	3.5	3.2	3.1	1.5	(significant)	0.4984
	E. faecium	12.00	11.26	8.0	8.0	7.0	1.5	1.3	1.2	00	(significant)	0.9296