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

AMB Express

Table 2 Antimicrobial activity of the Natto peptide from various Natto preparations obtained using different soybeans and B. subtilis strains

Natto preparation lot No.	B. subtilis strain used for starter	MIC (μg/mL)
Natto preparation lot No.	B. subtilis strain used for starter	S. pneumoniae R6	B. subtilis AHU 1708^T
160	S63	64	128
170	H23	8	16
180	S125	8	16
200	S278	8	8
300	S125-5	32	32