Abstract: A method for producing a food product containing nattokinase but containing little or none vitamin K2, comprising treating a Bacillus natto culture or culture supernatant with at least one coagulant selected from the group consisting of an inorganic coagulant and a cationic polymer coagulant (excluding chitosan). As the inorganic coagulant, calcium chloride or poly aluminum chloride is preferable, and their mixtures with a phosphorus coagulant are also preferably used. As the cationic polymer coagulant, cationic polysaccharides, hexamethylenediamine/ephichlorohydrin polycondensates or dimethylamine/epichlorohydrin polycondensates are preferably used, and their mixtures with a polyacrylate are also preferably used.

Abstract: A method for producing vitamin K2 comprising: culturing Bacillus natto in a liquid medium to obtain a Bacillus natto culture or culture supernatant thereof, wherein the culture or culture supernatant contains vitamin K2; treating the culture or culture supernatant with at least one coagulant selected from the group consisting of an inorganic coagulant and a cationic polymer coagulant, with the proviso that the coagulant excludes chitosan, so as to obtain a treated coagulant to which vitamin K2 is absorbed or aggregated; separating the treated coagulant from the treated culture or culture supernatant, and obtaining an oily product that contains vitamin K2 from the separated coagulant.

Abstract: A method for producing vitamin K2 comprising: culturing Bacillus natto in a liquid medium to obtain a Bacillus natto culture or culture supernatant thereof, wherein the culture or culture supernatant contains vitamin K2; treating the culture or culture supernatant with at least one coagulant selected from the group consisting of an inorganic coagulant and a cationic polymer coagulant, with the proviso that the coagulant excludes chitosan, so as to obtain a treated coagulant to which vitamin K2 is absorbed or aggregated; separating the treated coagulant from the treated culture or culture supernatant, and obtaining an oily product that contains vitamin K2 from the separated coagulant.

Abstract: The present invention provides a method for producing a food product containing nattokinase but containing little or none vitamin K2, comprising treating a Bacillus natto culture or culture supernatant with at least one coagulant selected from the group consisting of an inorganic coagulant and a cationic polymer coagulant (excluding chitosan). As the inorganic coagulant, calcium chloride or poly aluminum chloride is preferable, and their mixtures with a phosphorus coagulant are also preferably used. As the cationic polymer coagulant, cationic polysaccharides, hexamethylenediamine/epichlorohydrin polycondensates or dimethylamine/epichlorohydrin polycondensates are preferably used, and their mixtures with a polyacrylate are also preferably used.

Abstract: An object of the present invention is to provide a platelet aggregation inhibitor without side effects and a supplement food effective for inhibiting platelet aggregation. The platelet aggregation inhibitor has nattokinase as an active ingredient and has Bacillus natto culture extract, containing a high proportion of nattokinase containing 1 ?g/g or less of vitamin K2 on a dry weight basis, as an active ingredient. The supplement food effective for inhibiting platelet aggregation has nattokinase as an active ingredient and has Bacillus natto culture extract, containing a high proportion of nattokinase containing 1 ?g/g or less of vitamin K2 on a dry weight basis, as an active ingredient.

Abstract: A Bacillus natto culture is treated with chitosan, and then filtered, concentrated, and dried. According to this method, a Bacillus natto culture extract containing nattokinase and 1 &mgr;g or less of vitamin K2/g dry weight is obtained.