Experiment 1: Mold Growth on Bread and Fruit - What are Optimal Conditions for Fungal Growth?
Added by Christopher K.
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First, we need to identify the variables that can affect fungal growth. These variables can include temperature, humidity, light, pH, and nutrient availability. Show more…
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In a mould growth experiment, bread cubes were moistened with a solution at three pH levels. Temperature was kept constant. The number of colonies was counted and recorded daily during a one week period. The bread mould is Rhizopus. (10 marks) a. Arrange the data into a line graph. Be sure to include a title for your graph, and label each axis appropriately. (5 marks) b. According to the data, which pH is optimum for bread mould growth? (1 mark) c. Temperature was controlled in this experiment. Name two other factors that also needed to be kept constant. (2 marks) d. What environmental conditions would you recommend to prevent mould growth on foods? (2 marks)
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What biochemical properties of fruit and fruit juices make them susceptible to contamination by yeast and mold? A 3M Petrifilm Yeast & Mold Count Plate is one method to enumerate yeast and mold in food. Describe one other method (i.e. different type of plate) for yeast and mold enumeration and explain why it's selective for these two classes of microbes. Give references if you can.
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ACTIVITY -1 OBJECTIVE : Grow Fungus on a slice of bread. MATERIALS REQUIRED : Two slices of bread, zip lock covers, little water. PROCEDURE : - Take the 1st slice of bread , sprinkle few water droplets on it and leave it in a zip lock cover for 4-6 days in one corner of a closet or any corner where there is no or less light. - Take the 2nd slice of bread, keep it in a zip lock cover and leave it in refrigerator for 4-6 days. - Label the covers as 1 and 2 - Observe the differences in both the covers after a week. CAUTION : Also, after you are done noting down the results of the experiment, dispose off the bags containing moldy bread safely, without opening them. Have you noticed any difference in the bread slices ? Try to answer these questions in your notebook : Have you noticed any change in the appearance of bread slices ? Do both the covers labelled 1 and 2 look similar? Do you find any new structures or something new growing on the bread slices? What are they called? In which cover( 1 or 2) do you notice a considerable difference in colour/ appearance/ spoilage? Why ? What conditions are favorable for the growth of Fungus?
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