What's the difference between natto and sauerkraut in China?

Aspergillus oryzae is used to make soy sauce and Bacillus subtilis is used to make Japanese natto. Protease secreted by Aspergillus oryzae can hydrolyze soybean protein. The sticky cells of Bacillus natto contain nattokinase, which can dissolve thrombus and reduce blood viscosity. Bacillus subtilis also grows in douchi, but it is not a pure strain isolated and cultured, but exists in the natural environment. Bacillus subtilis also grows in naturally fermented soy sauce slices, such as Northeast soy sauce. There are many other miscellaneous bacteria growing.