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. 2017 Jun 20;7:127. doi: 10.1186/s13568-017-0430-1

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)
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