Natto fermentation actively produces health-promoting supersulfide molecules, study reveals

Supersulfide molecules, metabolites from plants that are important in cellular metabolism, are attracting attention in the medical and nutritional fields for their potential in supporting health and disease prevention. Natto, a Japanese food made from soybeans fermented with the Bacillus subtilis var. natto microorganism, is rich in these molecules. However, the mechanism by which they are produced during fermentation has remained unclear.