The positives of mold in food

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