Table 6.
Effect of pH (scale 3 to 11) on the Lactobacillus helveticus (BLh) bacteriocin activity against Gram-negative bacteria.
| Gram negative bacterial trains | Zone of inhibition (mm) vs. pH variations | Pearson's correlation (r) b/w pH variations and activity (P value = 0.05 (two-tailed)) | R squared (r2) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | ||||
| BLh bacteriocin | K. pneumoniae | 10.66 | 16.00 | 8.0 | 5.0 | 0.9 | 0.08 | 0.24 | 0.04 | 0.30 | P = 0.00287 (significant) | 0.7413 |
| P. aeruginosa | 9.33 | 15.00 | 13.0 | 9.0 | 1.2 | 0.07 | 0.04 | 0..040 | 0.01 | P = 0.003307 (significant) | 0.7321 | |
| A. baumannii | 8.66 | 13.83 | 17.0 | 15.0 | 1.5 | 0.32 | 0.06 | 0.02 | 0.03 | P = 0.013958 (significant) | 0.6023 | |
| S. paratyphi | 7.33 | 12.50 | 22.0 | 18.0 | 2.0 | 0.22 | 0.29 | 0.02 | 0.03 | P = 0.044299 (significant) | 0.462 | |
| E. coli | 5.53 | 11.6 | 30.6 | 25.0 | 3.56 | 0.28 | 0.58 | 0.42 | 0.42 | P = 0.110604 (not significant) | 0.3236 | |