Report on Vitamin K2 & Cheese #5

TITLE:

Chapter 4:  Menaquinones, Bacteria, and Foods: Vitamin K2 in the Diet

AUTHORS:

Barbara Walther and Magali Chollet

LINK:

https://www.intechopen.com/books/vitamin-k2-vital-for-health-and-wellbeing/menaquinones-bacteria-and-foods-vitamin-k2-in-the-diet

THE ENTIRE BOOK:  https://www.intechopen.com/books/vitamin-k2-vital-for-health-and-wellbeing

Biochemistry, Genetics and Molecular Biology » “Vitamin K2 – Vital for Health and Wellbeing”, book edited by Jan Oxholm Gordeladze, ISBN 978-953-51-3020-8, Print ISBN 978-953-51-3019-2, Published: March 22, 2017 under CC BY 3.0 license. © The Author(s).

Table  2. Menaquinone-producing bacteria in fermented food.

Species/subspecies	Food use
Lactococcus lactis ssp. lactis and Lactococcus lactisssp. cremoris	Cheese, buttermilk, sour cream, cottage cheese, cream cheese, kefir, yogurt
Lactococcus raffinolactis	Cheese
Leuconostoc lactis	Cheese
Leuconostoc mesenteroides	Vegetables, dairy
Brevibacterium linens	Cheese
Hafnia alvei	Cheese
Staphylococcus xylosus	Dairy, sausage
Staphylococcus equorum	Dairy, meat
Arthrobacter nicotianae	Cheese
Bacillus subtilis “natto”	Natto (fermented soybean)
Propionibacterium shermanii	Cheese
Propionibacterium freudenreichii	Cheese

 

TABLE 1

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