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 (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 | ||||
| BLp bacteriocin | MRSA | 10.70 | 11.00 | 25.0 | 20.0 | 18.0 | 4.0 | 3.5 | 2.5 | 2.0 | P = 0.065033 (not significant) | 0.4062 |
| B. subtilis | 10.40 | 10.33 | 10.0 | 10.0 | 9.0 | 4.06 | 4.40 | 3.56 | 4.00 | P = 0.000659 (significant) | 0.8281 | |
| S. pyogenes | 10.36 | 10.13 | 16.0 | 14.0 | 11.0 | 2.80 | 2.50 | 2.0 | 0.90 | P = 0.009628 (not significant) | 0.6414 | |
| S. aureus | 10.96 | 11.73 | 22.0 | 17.0 | 16.0 | 3.5 | 3.2 | 3.1 | 1.5 | P = 0.033546 (significant) | 0.4984 | |
| E. faecium | 12.00 | 11.26 | 8.0 | 8.0 | 7.0 | 1.5 | 1.3 | 1.2 | 00 | P = 0.000028 (significant) | 0.9296 | |