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

Title
Novel antimicrobial activities of a peptide derived from a Japanese soybean fermented food, Natto, against Streptococcus pneumoniae and Bacillus subtilis group strains
Authors
Keywords
Natto, Antimicrobial peptide, <em class=EmphasisTypeItalic >Streptococcus pneumoniae</em>, <em class=EmphasisTypeItalic >Bacillus subtilis</em>, Subtilisin
Journal
AMB Express
Volume 7, Issue 1, Pages -
Publisher
Springer Nature
Online
2017-06-20
DOI
10.1186/s13568-017-0430-1

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