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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