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The BioMedica warehouse will be closed on Friday 27th June for Stocktake. Shipping will resume on Monday 30th June. Click here for more details.
A natural source of Bacillopeptidase F
The production of NKCP is based on a unique and patented adaption of the traditional Japanese fermentation method that produces natto from soybeans. The major difference is in the capture and isolation of a unique proteolytic enzyme known as Bacillopeptidase F. Further, the manufacturing process completely removes the odour, bacterial components, other peptides and vitamin K usually associated with natto.