Yes it does. In the gut B. Subtilis.natto is another commensial bacteria usually brought in thru fermented food consumption or from the soil.
If you have not already read this, you may find this paper helpful in terms of Vit K effect on gut health and of more current relevance. Its references should prove helpful to drill down deeperif you so choose.
[[Front Immunol.] 2021; 12: 791565.
Published online 2022 Jan 5. doi: [10.3389/fimmu.2021.791565]
PMCID: PMC8769504
PMID: [35069573]
We know that numerous strains of Bacillus Subtilis are beneficail in the gut as are numerous other soil based bacteria. Many listed below in my SBO supp list These strains we get from being exposed to nature, living soil, vegetables etc. Or you can get them from consumption of SBO supplements. Even though I live on a farm with live stock and a huge garden I still cycle in a varatiey of SBO products. They are carefully chosen so they each have differing strains even if they might have overlap at the species level.
There are numerous other species and strains of bacteria that are both commensial and pathogenic that have been shown to produce various menaquinones.
A few of the bacterial species I have found that are confirmed to produce k2 from various substrates proteins fibers agar etc
Bacillus cereus
B. mycoides
B. subtilis
Chromobacterium prodigiosus (= Serratia marcescens)
Escherichia coli
Mycobacterium tuberculosis
Sarcina lutea
Staphylococcus aureus.
There are numerous others.
For my SBO supplements that I use for my gut inoculation are the following and the list of the bacteria and their strains. I randomly mix one capsule of each together then divide them into 2 doses 1 dose per day. I take these 5 days per week. So I get varying mixture of these strains everyday. It also makes them last as they are not cheap. Ideally I wish I could get these in powder so I could mix into a single blend.
MegaSporeBiotic (Microbiome Labs)
Soil-based species:
B. coagulans SC-208
B. subtilis HU58
B. clausii SC-109
B. indicus HU36
B. licheniformis SL-307
ProBioSpore (Designs for Health)
Soil-based species:
B. coagulans MTCC 5856 (Lactospore)
B. coagulans SNZ 1969
B. coagulans Lacris-15
B. subtilis DE111
B. clausii CSI08
Probiotic-3 (Advanced Orthomolecular Research)
Soil-based species:
Bacillus subtilis TO-A
E. faecium T-110
C. butyricum TO-A
Schiff Digestive Advantage Daily Probiotics:
Soil-based species:
B. coagulans GBI-30
B. coagulans 6086
Enviromedica TerraFlora
B. pumilus (Ribospore®)
B. megaterium EM144™
B. subtilis
B. clausii
B. coagulans
Master SOB List:
B. coagulans SC-208
B. coagulans MTCC 5856
B. coagulans SNZ 1969
B. coagulans Lacris-15
B. coagulans GBI-30
B. coagulans 6086l
B. subtilis HU58
B. subtilis DE111
B. subtilis TO-A
B. clausii SC-109
B. clausii CSI08
B. indicus HU36
B. licheniformis SL-307
B. pumilus (Ribospore®)
B. megaterium EM144
E. faecium T-110
C. butyricum TO-A
If a company would bother to combine all of these strains into a single product they would have a industry leading SBO product. All of these strains have research support behind them.
I also eat numerous fermented foods. But as I eat very low net carbs (keto) its not as much as I would otherwise. But you can still eat a good amount of kimchi, pickles, along with a bit of kefier and a yogurt I make using specific bacteria so its tech not yogurt but tastes just like it. I let it ferment for 36hrs so practically all the lactose is used up. I also add inulin as extra substrate prior to fermenting. Comes out like very thick greek yogurt.
Pickles and Kimchi save me, on the now much more rare occasions, I get late evening munchies. I use to be a chronic late night eater. Not necssarily unhealthy food but very unhealthy time to eat.
We make and ferment all of them ourselves.
I am a proponent of high gut biome diversity.
I found a number of commercial kimchi have sugars or honey in them. Same with pickles. So we stick to making our own which we can make to our tastes. I for example do not like my kimchi too spicy.
