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REPORT ON VITAMIN K2 & CHEESE #5

Written By: Babs Hogan - Nov• 28•17

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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