Apart from animal livers, the richest dietary source of long-chain menaquinones are fermented foods (from bacteria not moulds or yeasts) typically represented by cheeses (MK-8, MK-9) in Western diets and nattō (MK-7) in Japan.
Menaquinone-7 is synthesized by bacteria during fermentation and is found in fermented soybeans (nattō), and in most fermented cheeses [REF].