[Mycology] RE: Mycology Digest, Vol 47, Issue 1

[Jackson Njenga Kung'u]

Hi Gwyneth=2C
This is an interesting experiment. As for the difference in the amount of m=
ould that grew in the two types of breads that you observed=2C it's possibl=
e that the difference is not significant. Also=2C since your inoculum (i.e.=
=2C airborne spores) was not standardized (in terms of amount and types of =
mould)=2C it's hard to explain the results. For example=2C if one piece of =
bread had say Rhizopus and the other piece had Penicillium=2C the piece wit=
h Rhizopus could appear to have more mould than the piece with Penicillium.
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Hope this helped.
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Jackson.
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> Date: Sat=2C 9 May 2009 12:04:17 -0500
> From: mycology-request from oat.bio.indiana.edu
> Subject: Mycology Digest=2C Vol 47=2C Issue 1
> To: mycology from magpie.bio.indiana.edu
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> Today's Topics:
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> 1. Bread Mold (Catharine McPherson)
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> ----------------------------------------------------------------------
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> Message: 1
> Date: Thu=2C 7 May 2009 15:21:02 -0700
> From: "Catharine McPherson" <cathmcp from telus.net>
> Subject: [Mycology] Bread Mold
> To: <mycology from magpie.bio.indiana.edu>
> Message-ID: <001801c9cf62$1ba606e0$52f214a0$@net>
> Content-Type: text/plain=3B charset=3D"us-ascii"
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> Hello=2C
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> My name is Gwyneth and I live south of Vancouver B.C.=2C just north of
> Washington State.
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> I am in Grade 6 and preparing my Science Fair project on some bread mold =
I
> am testing. I thought that organic bread would grow more mold than non
> organic bread and grow mold sooner. I decided to bake my own bread by usi=
ng
> the same ingredients except for the flour. One recipe I used organic all
> purpose flour and in the other I used regular all purpose flour.
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> I then cut equal sized samples and placed one of each in different areas
> around my house:
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> The windowsill=2C the bathroom=2C the refrigerator=2C on top of the refri=
gerator
> and under a dark cabinet in an envelope away from a heat source.
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> I checked on all of my samples for over 20 days and found that the non
> organic bread grew slightly more mold and grew it faster than the organic
> samples. I was surprised since I thought the organic sample would do this
> first.
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> The second thing I did was test the two flours just mixed with water and =
the
> results were the other way around where the organic sample grew mold firs=
t.
> However=2C the non organic mold seemed to spread much more and produce mo=
re
> results than the organic.
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> Now I am perplexed as to why I got two different results.
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> I tested the ph and both seem to be the same.
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> Ideas?=20
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> Thanks
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> Gwyneth
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> P.S. my science fair is on Saturday but if you can't get back to me befor=
e
> than that is alright.
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> End of Mycology Digest=2C Vol 47=2C Issue 1
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