What can you tell from a piece of Bread!-Fermented food functional components and microorganism genetic analysis-

面包自古以来就是世界各地的一种流行食品。包括Naan、Chapati和Montou在内的传统面包是在石炉、Tandoor或其他类型的烤箱中用蒸汽或其他方法制作的。显微镜下可以观察到酵母菌、芽孢杆菌和乳杆菌等微生物，这意味着发酵过程中涉及到多种微生物。面包中的蛋白质被转化为较低分子量的分子，特别是那些位于15-16 kD和31-37 kDa条带的蛋白质，从而减少了微生物的过敏原。通过中间等位基因的组合，对NBRC和面包样品中的酿酒酵母进行了基因分型，结果表明它们在地区和国家之间存在差异。商业干酵母(酿酒酵母)和用于面包的酵母在邻接树中距离最近，说明结果是有效的。此外，加热方式(烤箱、油炸、蒸煮)的影响较小，且形成相同的簇状。

Bread has been a popular food from ancient times all over the world. Traditional breads including naan, chapati, and montou are produced in stone ovens, tandoors, or other types of oven, with steam, or other means. Microorganisms including yeast as well as Bacillus and Lactocacillus could be observed microscopically, which means that a variety of microorganisms are involved in the fermentation process. Proteins in the bread were converted to lower-molecular-weight molecules, particularly those in the 15-16 kD and 31-37 kDa bands, resulting in decreased allergens with microorganisms. By combination of intermediate alleles, the genotyping of Saccharomyces cerevisiae from NBRC and bread samples showed them to be different between regions and countries. Dry commercial baker's yeast(Saccharomyces cerevisiae) and yeast used in bread were the closest in the neighbour-joining tree, showing the validity of the results. In addition, the effect of heating method(oven, frying, steaming) was small, and formed the same cluster.