Sulfites are sulfurous substances that occur naturally. They are poisonous for many life forms even at small concentrations. Sulfites and sulfur dioxide are also added to wine and dried fruit as preservatives that inhibit the growth of unwanted microorganisms, increasing the shelf-life of these products. Biochemists have now characterized a bacterial enzyme that reduces sulfite up to one hundred times faster than any other known enzyme.

from Top Environment News — ScienceDaily