Introduction
BACKGROUND OF THE STUDY
Mold is a type of microscopic fungi. The growth of mold can be useful in the production of numerous antibiotics, foods (such as cheese, soy sauce and others), enzymes and beverage but they can also be harmful to humans and some other food. Mold derives the energy to survive from organic matter on which they live. This is the reason why mold causes decomposition in organic matter. Bread molds grow quickly at a temperature between 15°C to 30°C. Molds in bread can be poisonous and can cause infections if eaten.
Black bread mold usually contributes to the spoilage of bread. To resolve this and to find ways to improve the shelf life of bread, bakers usually add preservatives to the bread. Our group focuses on finding a natural alternative to artificial preservatives that are commonly used in bread. Among all herbal and culinary plants, Oregano (Origanum vulgare) plant has proved to be one of the most powerful and effective natural antibiotics available to us. Antibiotics prevent the growth of microorganisms, such as bacteria, fungi or protozoans.
STATEMENT OF THE PROBLEM
Our group’s main problem focuses on how to enhance the quality and the shelf life of bread, in a more natural way. It is proven from previous researches and studies that bread mold causes the short shelf life of bread and when eaten, it can lead to health conditions to humans such as allergies, hypersensitivity, and respiratory problems such as asthma, wheezing and coughing.
Other specific problems include the potential effects that the ground oregano can cause to the bread and the availability of the ground oregano to the local market.
HYPOTHESES:
Research Hypothesis
If oregano oil will serve as a natural preser...
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Bread was one of the first foods that was made instead of grown or hunted. Bread dates all the way back to the Neolithic era. By the twentieth century, Americans consumed bread in greater quantities than any other food. Bread has constantly evolved since the Neolithic age, but the manner in which it was served did not change drastically until 1928. Even before the bread-slicing machine, sliced bread was controversial. The act of slicing bread before it was necessary was banned during World War One (Bobrow-Strain). Thus, housewives were forced to cut bread at the table as needed so it would not go stale and be wasted. This prevented the bread from having to be thrown out unnecessarily and new bread, which could have gone to the soldiers, to be bought for the family (“Fascinating Facts”).
Mold is, in fact, a fascinating organism which has had many different uses over the years and our lives would not be the same without it.
The first step of the process of hay production is the standing crop. The standing crops contain bacteria and yeasts. This is where potential mold growth begins (Smith). Once the crop has been cut the moisture of the plant is then decreased very quickly. This now allows a new group of microbes to begin to reproduce and spread. Hay that is apparently dusty but lacks visual evidence of mold, is caused by fungi growing in the cut hay that is drying out in the field. After the hay has been baled, yet another new group of microbes (mainly consisting of fungi and yeasts) start to reproduce (Smith). These new fungi are better suited to fill this new, drier, and warmer niche. The most common molds found in hay include Alternaria, Aspergillus, Cladosporum, Fusarium, Mucor, Penicillium, and Rhizopus each of these types cause spores that can cause problems for livestock and especially horses (Lemus). Out of these common types of fungi, there are three types that start to grow mainly during storage; These are Aspergillis, Fusarium and Penicillium. Several of the fungi that grow during the hay bale storage process are known to produce mycotoxins. These are the organisms that feed off sugars and organic acids emitted from the plant during the drying process and they are also the types of fungi that cause hay to become moldy (Smit...
In certain foods there are good bacteria or probiotics that are needed. They help boost your immune system and also helps protect against bad bacteria. The different types of foods that contains good types of bacteria are: Yogurts which is fermented dairy products and contains live bacterial cultures, Buttermilk is produced by fermentation as lactic acid bacteria, and also different types of cheese, but only aged cheese have live cultural bacteria. Furthermore, prokaryotes help in the production of sour cream, pickles, olives, vinegar and sourdough bread. Why, because prokaryotes are useful to some food production by converting textures, providing flavors, manufacturing ethanol, and protection from unwanted microbes known as food preservation. Food preservation is a method that is projected to keep microorganisms out of foods, removing microorganisms from contaminated foods, and obstruct the growth and activity of microorganisms already in foods. Also, bacteria breakdown proteins and fats into a complex mix of amino acids amines, and fatty acids, which lead to processing altars, the food product.
Fungi have been significant in both past and modern biotechnological processes (Bennett, 1998). After World War I, a traditional fungal biotechnology has begun and developed into yielding of enzymes, antibiotics, hormones, citric acids, vitamins, and fungicides (Demain, 2000). This list will continue expanding as we moved in this modern century. Fungi definitely bring lots of benefits in pharmaceutical and economic industries. For instance, pharmaceuticals and personal care products may introduce to the terrestrial environment with potential impacts on beneficial soil microbe populations (Hillis et al., 2008). We will discover more economic significant of utilization of fungi in biotechnology area.
Microorganism is a living thing that cannot be seen by naked eye and is so small in size. Microorganism usually can be seen through microscope because microscope have the ability to see small thing using various magnification. The examples of microorganism are bacteria, fungi, protozoa, algae and virus. Among all of the microorganisms, bacteria have the greatest advantages in preserving food and beverages. Bacteria are generally harmless but can produce enzymes that can alter the structure the food. In extreme cases, bacteria can secrete toxic substances that can cause the food to spoil.
Fungi are eukaryotic organisms which are either single-celled or multi-cellular organisms, their DNA containing chromosomes are enclosed in a Nucleus inside their cells. Fungi cell structure is very similar to that of the plants however, Fungi do not perform photosynthesis. Fungi is often known to be a nuisance when found within a person’s house, whether on food, the walls or even the floor. People naturally find it disturbing and dirty, however there are good types of Fungi, often referred to as friendly fungi. In 1928 Penicillin, one of the most famous of antibiotic drugs was discovered having derived it from the fungi called Penicillium. This discovery has since has a huge impact on helping people across the globe. However, not all is it seems, there are some nasty fungi that can cause diseases in plants, animals and people. A famous one being Phytophthora infestans. This ...
...tified non-GMO or organic carrots do not contain these pesticides (“Are Baby Carrots Soaked in Chlorine”). It takes four simple components to make bread- water, yeast, salt and flour. There are up to 60 different chemicals in bread, all approved by the FDA. One of these chemicals is found in yoga mats and shoe rubber. This chemical is called, azodicarbonamide. It is also found in 500 different grocery items (“Before You Ever Buy Bread Again”).
Mold is a member of the fungi family. Since mold is part of the fungi family, it cannot use the sun to obtain energy. This means that mold has to use other plants or animals to grow. Even though they cannot see them, there are millions of mold spores in the air. These spores settle down and start to multiply which can be done rapidly or slowly as long as it has a food source. Mold usually grows best in warm environments, but it can still grow in cold environments also. Mold can cause illness such as vomiting or feeling nauseated when it is eaten or when it smells bad.
Yeast Yeast are a tiny form of fungi or plant-like microorganism (visible only under a microscope) that exist in or on all living matter i.e. water, soil, plants, air, etc. A common example of a yeast is the bloom we can observe on grapes. As a living organism yeast needs sugars, water and warmth to stay alive. In addition, albumen or nitrogenous material are also necessary for yeast to thrive.
Food advertisements, supermarket displays, and restaurant menus increasingly highlight foods, particularly bread, as being gluten-free. Gluten consists of two proteins, gliadin and glutamine, which combine and help produce light and fluffy bread (Lord, 2012). Wheat is bred for its high gluten content which serves efficiently well for all bakers and chefs. Today, gluten is becoming a problem in society since allergic reactions to the protein have increased. Bread is a worldwide staple food and gluten is a predominant aspect within the dough mixture. Gluten free bread is basically fixed as it was thousands of years ago without the fermentation of yeast and the mixture of sourdough.
They become an issue of relevance when they cause epidemics in humans or animals. Mycotoxicosis is no exception. In 1960, about 100,0000 turkeys died from feeding on mold peanuts. Investigation discovered that these mold peanuts were infected with a group of mycotoxins called aflatoxin[1]. Economically, mycotoxins cause illness and death in humans and animals, and increase cost of food production and toxin management. Examples of economically important mycotoxin-producing fungi include Aspergillus spp., Alternaria spp., Claviceps spp., Fusarium spp., Penicillium spp., Acremonium spp., Phomopsis spp., and Stachybotrys spp.[4]. Cancer is the most studied mycotoxicosis among the others, with aflatoxins, ochratoxins, and fumonisins being the most carcinogenic groups. Other mycotoxins groups cause different diseases; zearalenone and ergopeptine affect the fecundity and growth of humans and animals, deoxynivalenol causes teratogenic diseases, and phomopsin and sporidesmins are harmful to the liver[1, 2,
Apart from vitamin B12 microorganisms of the genus Streptomyces produces a large no. of bioactive compounds which are used in pharmaceutical and food industries, in biote...
Bread is also highly beneficial for food poisoning as it will help soaking the poison from the body and give some instant relief.