Fig. 6From: Novel antimicrobial activities of a peptide derived from a Japanese soybean fermented food, Natto, against Streptococcus pneumoniae and Bacillus subtilis group strainsTEM analysis with negative staining of B. subtilis AHU 1708T cells cultured in the presence or absence of the Natto peptide. The cells were cultured in TH broth containing 5% (v/v) hemolysate in the absence (a, c) or presence (b, d) of the Natto peptide (64 μg/mL). After 4 h (a, b) or 8 h (c, d) of incubation, the cells were harvested and observed using TEM after negative stainingBack to article page