Interestingly, due to the use of vitamin K - synthesizing bacteria as a way to initiate the cheese fermentation process, vitamin K is present in most cheeses in the form of menaquinone. (whfoods.org)
When Bacillus bacteria are used to help ferment tempeh, they are able to create a form of vitamin K2 called menaquinone - 7 (MK - 7). (whfoods.org)
Research finds cheese and curd are the most important sources of long - chain menaquinones in the Western diet. (nutraceuticalsworld.com)