Asked Nov 8, 2019

How would changing the type of bread (fresh from a bakery, no preservatives versus prepackaged with preservatives) affect the growth of mold?


Expert Answer

Step 1


It is a substance that is used to protect the food products, wood, and other ingredients against decay.

A mold (or mould):

It is a fungus. These form a big and taxonomically varied number of fungal species.

These grows in the appearance of multicellular filaments known as hyphae. These hyphae network (or tubular branching) is known as a mycelium. It is assumed as a single organism. The growth of hyphae shows discoloration and ambiguous appearance specially on food. Due to this feature, whole mycelium usually appears transparent and looks like very fine and fluffy white threads.

Step 2


Commonly, breads are freshly baked and prepared daily. But breads start to drop their required taste, texture, and fluffy quality upon storage. Bread finally become prone to decay by several fungi (or molds).

Bread is a rich and necessary source of nutrients for the mold. Mold usually grow abundantly on the bread. When it grows profusely, then become either blue-greenish (as Penicillium) or black (as Aspergillus). So, preservatives are added to preparing bread just to avoid the growth of mold.

Step 3

The bread with NO preservatives:

Freshly prepared bread would take some time for the growth of mold. The mold might may appear near the end of the experimental time edge. Some types of bread have the natural microbial inhibitors. Despite this the bread would rot by the mold attack and growth on it due to the lack of preservatives.

Favorable condition for the growth of mold:

The room temperature condition...

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