The Microorganisms and Behavior of Protein in Traditional Cereals Fermented Foods

在中国和许多其他亚洲国家，谷物面粉食品的生产依赖于自然发酵。对蒙古族传统面制食品中的微生物进行了分离和鉴定。1.从蒙古族馒头面团中分离到一株枯草芽孢杆菌（Bacillus subtulis）。将分离的细菌应用于制备馒头时，产生良好的气体，并且适合作为起始剂。2.从馒头中提取的盐溶性部分根据来自免疫球蛋白E水平相对较高的供体的血液样品的RAST测试具有低免疫力。此外，我试图阐明在相应地区的人的风格之间的关系，以评估分离的细菌的实际应用。

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.