Biology Bread Mould Eei
Biology EEI Overview
By Jack Chappell
Introduction:
The most common fungi in the world is Bread Mold Fungus, also known as Rhizopus stolonifer (NCBI database). This mold is a common problem in most households throughout the world. The experiment being undertaken, changes the ingredients in bread to test the rate in which mold grows differently. These results will also be accommodated with climate control and the effects that could be associated with temperature and humidity.
Mold will not only live and feed on bread, but will also reproduce (Abigail’s bakery). This reproductive process causes the development of Rhizopus stolonifer, which will inevitably decay the bread in a matter of days. Moisture and air filtration control are necessary to control mold growth (Epa, 2012). However, this can be an impossible task for some busy families and mold will accumulate quickly. The solution to these problems could lay in the ingredients themselves. Adding or replacing an ingredient in bread can possibly reduce or even terminate the reproduction of mold spores.
When mold develops on bread, families run the risk of exposing themselves to illnesses and disease. Most mold on bread is harmless, however, some molds are poisonous and can make a person very ill (MABF, 2013). The illness comes from the compounds produced by mold called Mycotoxins (ABC, 2011). Mycotoxins enter the human body through toxic mold and are airbourne. These mycotoxins can end up in the lungs and cause cause breathing problems and other sever problems (Awardspace, 2008).
These mycotoxins, despite being the cause of severe problems, do not have a cure; the only solution is to reduce exposure to them. Black mold particularly requires professional mold services. This is because, when it is attempted to remove black mold, millions of mycotoxins can be released into the air (BTM.com). This is similar to bread mould; mycotoxins can contaminate the bread and spread, posing a massive threat
By Jack Chappell
Introduction:
The most common fungi in the world is Bread Mold Fungus, also known as Rhizopus stolonifer (NCBI database). This mold is a common problem in most households throughout the world. The experiment being undertaken, changes the ingredients in bread to test the rate in which mold grows differently. These results will also be accommodated with climate control and the effects that could be associated with temperature and humidity.
Mold will not only live and feed on bread, but will also reproduce (Abigail’s bakery). This reproductive process causes the development of Rhizopus stolonifer, which will inevitably decay the bread in a matter of days. Moisture and air filtration control are necessary to control mold growth (Epa, 2012). However, this can be an impossible task for some busy families and mold will accumulate quickly. The solution to these problems could lay in the ingredients themselves. Adding or replacing an ingredient in bread can possibly reduce or even terminate the reproduction of mold spores.
When mold develops on bread, families run the risk of exposing themselves to illnesses and disease. Most mold on bread is harmless, however, some molds are poisonous and can make a person very ill (MABF, 2013). The illness comes from the compounds produced by mold called Mycotoxins (ABC, 2011). Mycotoxins enter the human body through toxic mold and are airbourne. These mycotoxins can end up in the lungs and cause cause breathing problems and other sever problems (Awardspace, 2008).
These mycotoxins, despite being the cause of severe problems, do not have a cure; the only solution is to reduce exposure to them. Black mold particularly requires professional mold services. This is because, when it is attempted to remove black mold, millions of mycotoxins can be released into the air (BTM.com). This is similar to bread mould; mycotoxins can contaminate the bread and spread, posing a massive threat