Table 4.

Inhibitory activity of bacteriocin of mutant strains of Lactobacillus isolated from poultry meat and pickles against some pathogenic bacteria

Sample no.	Zone of inhibition (mm)
	Salmonella enteritidis	P. aeruginosa	Escherichia coli	S. aureus	B. thuringiensis
	M ± S.E
GCU-W-PS2	5.5 ± 00.16	2.0 ± 00.10	4.0 ± 00.10	7.0 ± 00.10	2.0 ± 00.20
GCU-W-PS1	9.0 ± 00.18	4.0 ± 00.10	5.0 ± 00.10	7.0 ± 00.30	3.0 ± 00.10
GCU-W-MS1	7.0 ± 00.25	2.1 ± 00.39	5.0 ± 00.15	7.8 ± 00.14	3.0 ± 00.13
GCU-W-MS2	8.0 ± 00.10	Resistant	6.0 ± 00.10	9.6 ± 00.18	2.1 ± 00.10