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Mishra, Mihika; Watson, Brooklynn

This study investigated the extent of Aspergillus mycelial permeation in bread beyond the visible region of mould presence. 18 fresh slices of bread were infected with Aspergillus mould and the area covered over time was measured. Cross-sections of the bread were examined with a microscope to determine where mycelium was present. The area of mycelial presence was compared to the area of visible mould on the bread. Current guidelines recommend that baked goods be discarded at the first sign of mould because mould can easily penetrate soft and porous foods. The results of this study support this recommendation, as there was considerable variation in the extent of mycelial permeation in bread, especially in the early stages of mould growth. It was found that, on average, mycelium was present a minimum of 8.26% ± 2.23% and a maximum of 40.90% ± 3.47% beyond the region of visible mould.

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University of British Columbia. Science One Research Projects; University of British Columbia. SCIE 001

Vancouver : University of British Columbia Library

10.14288/1.0435582

Science, Faculty of

Undergraduate

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