Table 1.

Biodiverse sources of nattokinase.

Strain	Source	References
Bacillus subtilis Natto B-12	Natto	[17]
Bacillus sp. strain CK 11-4	Chungkook-Jang	[23]
Bacillus sp. strain DJ-4	Doen-Jang	[26]
Bacillus amyloliquefaciens DC-4	Douchi	[19]
Bacillus subtilis DC33	Douchi	[21]
Bacillus subtilis QK02	Fermented soybeans	[27]
Bacillus subtilis LD-8547	Douchi	[20]
Bacillus subtilis RJAS19	Fermented soy products	[28]
Bacillus subtilis YJ1	Fermented soy products	[29]
Bacillus subtilis TKU007	Soil	[30]
Bacillus sublitis	Thailand	[31]
Bacillus subtilis LSSE-22	Chinese soybean paste	[32]
Pseudomonas sp. TKU015	Soil	[16]
Pseudomonas aeruginosa CMSS	Milk	[15]
Bacilluscereus VITSDVM3	Rust	[25]
Bacillus subtilis WRL101	Doen-jang	[24]
Bacillus velezensis KMU01	Pickle	[33]
Bacillus subtilis VITMS 2	Fermented milk of Vigna unguiculata.	[34]
Bacillussubtilis JNFE0126	Natto	[18]
Bacillus subtilis K2	Moromi	[35]
Bacillussubtilis LSSE-62	Chinese soybean paste	[22]
Bacillus subtilis ICTF-1	Ocean	[36]