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Table 1 MICs of the Natto-peptide tested against various Gram-positive bacteria, Gram-negative bacteria, and fungi

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

Strain

MIC (μg/mL)

Gram-positive bacteria

 B. cereus JCM 2152T

>128

 B. cereus AHU 1358

>128

 B. licheniformis AHU 1371

8

 B. megaterium AHU 1373

>128

 B. pumilus AHU 1386

8

 B. subtilis AHU 1708T

8

 B. subtilis AHU 1035

16

 B. subtilis AHU 1037

8

 B. subtilis AHU 1604

8

 B. subtilis AHU 1615

16

 B. subtilis AHU 1722

16

 E. faecalis HU1 (VRE)

>128

 E. faecalis M2486

>128

 E. faecium M2483

>128

 L. fermentum ATCC 9338

64

 L. plantarum NRIC 1067T

>128

 L. rhamnosus ATCC 7469T

>128

 S. aureus ATCC 25923

>128

 S. aureus SUNA1 (HA-MRSA)

>128

 S. aureus SR-581(CA-MRSA)

>128

 S. agalactiae JCM 5671T

64

 S. mitis JCM 12971T

64

 S. mutans JCM 5705T

64

 S. pneumoniae ATCC 49619

8

 S. pneumoniae R6

8

 S. pneumoniae P103 (ΔlytA)

8

 S. pneumoniae SR11

16

 S. pneumoniae MH101 (PRSP)

16

 S. pneumoniae 237 (PRSP)

8

 S. pneumoniae 442 (mucoid)

8

 S. pyogenes JCM 5674T

128

 S. salivarius JCM 5707T

128

 S. sanguinis JCM 5708T

64

Gram-negative bacteria

 A. baumannii ATCC 19606T

>128

 A. baumannii SRAC2

>128

 E. coli ATCC 25922

>128

 E. coli ATCC 35218

>128

 E. coli 7249 (ST131)

>128

 H. influenza ATCC 51907

>128

 P. aeruginosa ATCC 27853

>128

 P. aeruginosa PA103

>128

 P. aeruginosa 9728 (mucoid)

>128

 S. marcescens SRSM2

>128

Fungi

 C. albicans SRCA1

>128

 C. albicans SRCA4

>128

  1. Protein concentrations were adjusted by the results of colorimetric assay as described in “Materials and methods