Fig. 1From: Novel antimicrobial activities of a peptide derived from a Japanese soybean fermented food, Natto, against Streptococcus pneumoniae and Bacillus subtilis group strainsTirs/Tricine-SDS-PAGE analysis of the Natto peptide preparation. The sample was applied on a 15–20% gradient polyacrylamide gel. Lane 1 molecular weight standards. Lane 2 Natto peptide preparation at 10 μg/laneBack to article page