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

Kitagawa, Manabu; Shiraishi, Tsukasa; Yamamoto, Soh; Kutomi, Ryosuke; Ohkoshi, Yasuo; Sato, Toyotaka; Wakui, Hideki; Itoh, Hideaki; Miyamoto, Atsushi; Yokota, Shin-Ichi

Kitagawa, Manabu; Shiraishi, Tsukasa; Yamamoto, Soh; Kutomi, Ryosuke; Ohkoshi, Yasuo; Sato, Toyotaka; Wakui, Hideki; Itoh, Hideaki; Miyamoto, Atsushi; Yokota, Shin-Ichi.

Afiliação

Kitagawa M; Department of Microbiology, Sapporo Medical University School of Medicine, Sapporo, 060-8556, Japan.
Shiraishi T; Department of Pharmaceutical Health Care and Sciences, Sapporo Medical University School of Medicine, Sapporo, 060-8543, Japan.
Yamamoto S; Department of Microbiology, Sapporo Medical University School of Medicine, Sapporo, 060-8556, Japan.
Kutomi R; Department of Microbiology, Sapporo Medical University School of Medicine, Sapporo, 060-8556, Japan.
Ohkoshi Y; Department of Microbiology, Sapporo Medical University School of Medicine, Sapporo, 060-8556, Japan.
Sato T; Department of Microbiology, Sapporo Medical University School of Medicine, Sapporo, 060-8556, Japan.
Wakui H; Department of Clinical Laboratory, NTT East Sapporo Hospital, Sapporo, 060-0061, Japan.
Itoh H; Department of Microbiology, Sapporo Medical University School of Medicine, Sapporo, 060-8556, Japan.
Miyamoto A; Department of Life Science, Graduate School and Faculty of Engineering Science, Akita University, Akita, 010-8502, Japan.
Yokota SI; Department of Life Science, Graduate School and Faculty of Engineering Science, Akita University, Akita, 010-8502, Japan.