“…It is produced by fermentation by adding the bacterium Bacillus natto which is the preeminent nattokinase producer (Haritha, M. et al, 2011). It is a serine protease of the subtilisin family with 275 amino acid residues and molecular weight of 27,728 Dalton having potent fibrinolytic activity (Mohansrinivasan, V. et al, 2014). Nattokinase is in expensive and promote normal blood pressure, reduce whole blood viscosity and increase circulation being an effective supplement to support cardiovascular disease (Kim, W. et al, 1996).…”