Name the micro-organism responsible for the spoilage of bread
bacteria
mould
enzymes
worms
Answers
Answer:
Explanation:
The most common bread spoilage moulds are Penicillium spp., although Aspergillus spp. may be of greater significance in tropical countries (Legan, 1993). In wheat breads a wide range of spoilage moulds including Penicillium, Aspergillus, Cladosporium, Mucorales and Neurospora have been observed (Table 10.1).
Answer:
mould
Explanation:
The most common bread spoilage moulds are Penicillium spp., although Aspergillus spp. may be of greater significance in tropical countries (Legan, 1993). In wheat breads a wide range of spoilage moulds including Penicillium, Aspergillus, Cladosporium, Mucorales and Neurospora have been observed.
Spoilage of bread can be caused by bacteria, yeast and molds. However, contamination originates predominantly post baking by fungal spores being deposited from the bakery environment (Knight and Menlove, 1961).