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Mold produce mycelium which growth pattern resembles cobwebs. Mycelium allows the mold to obtain food and nutrients through the host. Inevitably, the mycelium produces spore sacs and release new spores into the air. [3] Eventually the spores land on new material, and the reproductive cycle begins again.
Preservatives can expand the shelf life of food and can lengthen the time long enough for it to be harvested, processed, sold, and kept in the consumer's home for a reasonable length of time. One of the age old techniques for food preservation, to avoid mold and fungus growth, is the process of drying out the food or dehydrating it.
fungus: chocolate [1] Candida kefyr: fungus: cheese (surface-ripened) [4] Candida krusei: fungus: cheese (surface-ripened) [4] Candida milleri: fungus: bread (sourdough) [6] Candida mycoderma [10] fungus: cheese [11] Candida pelliculosa: fungus: chocolate [1] Candida rugosa: fungus: chocolate [7] Candida tropicalis: fungus: chocolate [1 ...
Molds can also grow on stored food for animals and humans, making the food unpalatable or toxic and are thus a major source of food losses and illness. [11] Many strategies for food preservation (salting, pickling, jams, bottling, freezing, drying) are to prevent or slow mold growth as well as the growth of other microbes.
Favorable temperatures for growth are in the range of 18–30 °C. Temperatures above 37 °C cause rapid germination of conidia. [citation needed] Sunlight has a chromogenic effect on the mycelium, with intense coloration. [citation needed] Cereal mashes and sprouted rye are suitable substrates for growth of the fungus in the laboratory.
Primary sites of fungal growth are inanimate surfaces, including carpets and soft furnishings. [29] [30] Airborne fungi are usually associated with damp conditions, poor ventilation, or closed air systems. [31] Hygiene cleaning. Hygienic cleaning can be done through: [32] [33] Mechanical removal (i.e., cleaning) using a soap or detergent. To be ...
Rhizopus oligosporus is used to make tempeh, a fermented food derived from soybeans. Rhizopus oryzae is used in the production of alcoholic beverages in parts of Asia and Africa. Rhizopus stolonifer (black bread mold) causes fruit rot on strawberry, tomato, and Sweet potato and is used in commercial production of fumaric acid and cortisone.
Yeasts have been used since ancient times to leaven bread and to ferment beer and wine. [2] More recently, fungi have been used for a wide variety of industrial fermentations, whether working directly for their effects on materials such as processing paper pulp or bioremediating industrial waste, or serving as the source of enzymes for many purposes, such as fading and softening denim for ...