Novel antimicrobial activities of a peptide derived from a Japanese soybean fermented food, Natto, against Streptococcus pneumoniae and Bacillus subtilis group strains
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H. Itoh | Toyotaka Sato | S. Yokota | H. Wakui | Soh Yamamoto | Yasuo Ohkoshi | T. Shiraishi | Manabu Kitagawa | Atsushi Miyamoto | Ryosuke Kutomi