Traditional fermented soybean food of Japan, Natto is well known as healthy food. The research on natto has been revealed its many functional components in late years. Japan Bio Science Laboratory has been doing research and development of Bacillus subtilis natto as health food material since 1874.  We succeeded and started the production of The Fermented Soybean Extract which richly contain Nattokinase, "NSK". "NSK" contains unprecedented high activity of nattokinase. Use non-GMO soybean for ingredients of medium. Contain no VitaminK2 nor Natto bacteria. The Fermented Soybean Extract  NSK-SD Contain high nattokinase activity and almost no smell of natto. Spray dried powder, no Vitamin K2.  All the ingredients are non-GMO. Property White to milk-white color powder with subtle smell of Natto Nattokinase activity More than 20,000 FU/g Principal use Soft-gel capsule, Hard capsule, Tablet, Health food and etc.   The safety of the products is confirmed by single oral dose toxicity study in rats, repeated oral dose toxicity study in rats, reverse mutation test in bacteria(Ames test), pathogenicity study in rats and chromosal aberration study in cultured mammalian cells. Nattokinase Activity Unit "FU" To indicate activity of nattokinase accurately, it is necessary to measure the degradation of substrate, blood clot (fibrin). Japan Bio Science Laboratory developed the nattokinase assay method which is reproducible and indicates accurate activity.  We named this unit as FU (Fibrin Degradation Unit). Affiliate authorization of Health, Labor and Welfare Ministry (MHLW), Japan Health Food Authorization (JHFA) officially announced the standardization of the Fermented Soybean Extract on 15 Jan 2003 and certified "FU" unit as official measurement unit of nattokinase.   Copyright(C) 2004 Japan Bio Science Laboratory CO., Ltd.  All Rights Reserved.