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

Table 9

Effect of bile salts (concentration 0.1 to 0.6) on Lactobacillus helveticus (BLh) activity against Gram-positive bacteria.

	Gram-positive bacterial strains	Zone of inhibition (mm) vs. bile salt (solution variations in %)					Pearson’s correlation b/w solution variations and activity ( value = 0.05 (two-tailed))	squared ()
		0.1%	0.2%	0.3%	0.4%	0.6%
BLh bacteriocin	E. faecium	2.20	0.86	0.06	0.07	0.02	(not significant)	0.6394
	B. subtilis	2.46	1.06	0.17	0.08	0.03	(not significant)	0.6729
	S. pyogenes	2.80	1.36	0.30	0.04	0.07	(not significant)	0.7012
	S. aureus	2.96	1.56	0.42	0.09	0.06	(not significant)	0.7265
	MRSA	3.20	1.90	0.73	0.09	0.06	(significant)	0.7932