Introduction: The most common fungi in the world is Bread Mold Fungus, also known as Rhizomes stonier (INCUBI 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 bakery).
This reproductive process causes the development of Rhizomes stonier, 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 (MAMBA, 2013). The illness comes from the compounds produced by mold called Mycologists (BBC, 2011). Mycologists enter the human body through toxic mold and are airborne. These mycologists can end up in the lungs and cause cause breathing problems and other sever problems (Awarded, 2008). These mycologists, 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 mycologists can be released into the air (BAT. Com). This is similar to read mould; mycologists can contaminate the bread and spread, posing a massive threat to human health. It has been hypothesized that the changing in ingredients could have an effect on mould growth. This could be a strong experiment in possibly lowering the amount of mycologists in bread and ultimately, reducing human injuries and infections in people over the world.