The Microorganisms and Behavior of Protein in Traditional Cereals Fermented Foods

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The Production of cereals flour foods in China and many other Asian countries relies on natural fermentation. We isolated and identified the microorganisms associated with traditional wheat flour foods in Mongol.1.The bacterium, isolated from dough of Mantou in Mongol, was identified as a Bacillus subtulis. When the isolated bacterium was applied to the preparation of Mantou, caused good gas formation and was suitable as a starter.2.The salt-soluble fraction, extracted from Mantou, has low immunity according to a RAST test with blood samples from donors whose immunoglobulin E levels are relatively high.Furthermore, I have attempted to clarify the relationships between style of the people in the corresponding area to assess practical applications for the isolated bacteria.