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

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

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