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

por Kitagawa, Manabu, Shiraishi, Tsukasa, Yamamoto, Soh, Kutomi, Ryosuke, Ohkoshi, Yasuo, Sato, Toyotaka, Wakui, Hideki, Itoh, Hideaki, Miyamoto, Atsushi, Yokota, Shin-ichi
Publicado 2017