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

自古以来，面包一直是一种受世界各地欢迎的食物。传统的面包包括印度烤饼、印度薄饼和馒头是在石炉、tandoor或其他类型的烤箱中用蒸汽或其他方法制作的。在显微镜下可以观察到包括酵母、芽孢杆菌和乳酸菌在内的微生物，这意味着多种微生物参与了发酵过程。面包中的蛋白质被转化为低分子量分子，特别是那些在15-16 kD和31-37 kDa波段的分子，导致微生物的过敏原减少。结合中间等位基因，对NBRC和面包样品中的酿酒酵母菌进行基因分型分析，发现不同地区和国家的酿酒酵母菌存在差异。干商业面包酵母（Saccharomyces cerevisiae）和用于面包的酵母在邻居连接树中最接近，显示了结果的有效性。另外，加热方式（烤箱、油炸、蒸煮）的影响较小，且形成相同的簇。

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.