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

Table 8

Effect of pH (scale 3 to 11) on the Lactobacillus plantarum (BLp) bacteriocin activity against Gram-negative bacteria.

	Gram-negative bacterial strains	Zone of inhibition (mm) vs. pH variations (°C)									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	K. pneumoniae	10.66	16.00	8.0	5.00	0.9	0.08	0.24	0.04	0.30	(significant)	0.7413
	P. aeruginosa	9.33	15.00	13.0	9.00	1.2	0.07	0.04	0.04	0.01	(significant)	0.7321
	A. baumannii	8.66	13.83	17.0	15.0	1.5	0.32	0.06	0.02	0.03	(significant)	0.6023
	S. paratyphi	7.33	12.50	22.0	18.0	2.0	0.22	0.29	0.02	0.03	(not significant)	0.4620
	E. coli	5.53	11.60	30.6	25.0	3.56	0.28	0.58	0.42	0.42	(not significant)	0.3236