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AMB Express
Fig. 6 | AMB Express

Fig. 6

From: Novel antimicrobial activities of a peptide derived from a Japanese soybean fermented food, Natto, against Streptococcus pneumoniae and Bacillus subtilis group strains

Fig. 6

TEM 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 staining

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