Identification of Microorganisms in Traditional Asian Foods Made with Fermented Wheat Flour and Their Hypoallergenization

Abstract

Traditional wheat flour foods in many Asian countries are produced by natural fermentation. Enterobacter cloacae GAO was isolated from the starter of traditional flour fermented foods. Immunoblotting with the serum of the patient using this flow showed that an immunological reaction of the fermented foods with Enterobacter cloacae GAO was different from that with yeast. The bacteria were isolated from traditional wheat flour foods and identified as Bacillus sp, Lactobacillus sp, Leuconostoc sp. and Lactococcus sp. The fermentation time of ‘mantou’ by enzymes of a B. pumilus and yeast mixture was shorter than the time with yeast alone. The sensory evaluation showed that the ‘mantou’ prepared with B. pumlus and yeast was as good as that with Enterobacter cloacae GAO or yeast alone. Different immunoblotting patterns were observed in the case of the ‘mantou’ prepared with yeast or E. cloacae GAO. The salt-soluble protein of ‘mantou’ prepared with B. pumilus and yeast has about 1/20–1/30 in comparison of the inhibition obtained with the control in RAST inhibition experiments.