Bread Mold Essay

1076 Words5 Pages
Stanley Li & Yusuf Ashmawi BIOL 111 Research Project Summary In our present day, almost all products have ceased to be organic and are instead inoculated with a myriad of chemicals and preservatives. Bread is one of the most common sources of carbohydrates consumed today (CDC- Center for Disease Control and Prevention) and is no exception regarding its preservative content when commercially sold. Given the known presence of preservatives in commercially distributed bread and the vitality of bread - a staple - in human diet, we tested on bread to examine mold’s growth under different temperatures –namely: 4°C, room temperature & 37°C. Rhizopus stolonifer is a ubiquitous mold species, which frequently renders bread inconsumable. All organisms are limited to certain optimal conditions for successful growth; temperature is an important limiting factor for fungal growth. Black Bread Mold develops very rapidly in warm temperatures combined with high humidity (Nishijima, 1990). Enzymes direct the processes of the cells function at a faster rate when the temperature is higher with a decrease or rate at approximately 40oC (Holmquist, 1983). Also, at low temperatures mold’s growth is expected to cease with no spore germination (Nishijima, 1992). The purpose of the experiment was to identify the optimum temperature to store bread to prevent mold development in addition to shallowly examining the effects of preservatives in altering expected mold growth. To achieve this we recorded differences in mold-growth rates at different temperatures. We hypothesized that different temperatures would affect mold’s growth, but also that, ultimately, growth could be minimal if the bread’s preservatives have strong effects on Rhizopus stolonifer. Our hypothesis being already explored in several previous studies and numerous textbooks allowed us to make firm predictions

More about Bread Mold Essay

Open Document