Mold growths, or colonies, can start to grow on a damp surface within 24
to 48 hours. They reproduce by spores - tiny, lightweight “seeds”- that
travel through the air.
Molds are used to make certain kinds of cheeses and can be
on the surface of cheese or be developed internally. Camembert,
Roquefort and some other fancy cheeses owe their distinctive quality to
the growth of special forms of Penicillium molds.
Cheeses such as Brie and Camembert have white surface molds. Other
cheeses have both an internal and a surface mold. The molds
used to manufacture these cheeses are safe to eat.
A form of Aspergillus mold, known as Aspergillus oryze, is used
extensively in Japan in making “Saki” Japanese beer. Saccharification
processing is extremely important. It is an important feature of Asian
alcoholic beverage production that mold cultivate in cereal, so-called
‘Koji’, is used for production.
A Mucor mold is use frequently in distilleries in the production of alcohol from cereal. Saprophytic zygomycetes strain Mucor indicus
has been identified as an ethanol-producing organism, capable
to grow aerobically or anaerobically on a number of different
carbon sources including hexoses and pentoses with yield and
productivity in the same order as Saccharomyces cerevisiae.
The positives of mold in food
The Science Behind Baking Powder's Rise
-
Baking powder revolutionized baking when it emerged in the early 1850s in
the United States, providing a convenient premixed leavening agent for
consumers....