For my biology class I needed to do a five day fungus lab. I used two types of bread, one was homemade spelt flour bread, and the other was Maiers whole whear bread with calcium propionate used as a preservative. It has now been aproximatly a week since I started and there has been no growth. I was wondering is the spelt flour has some kind of natrual preservative that might affect/resist growth? Also The weather has been up and down. On some days it was warm and others it was like 40 degrees. Is it possible that this might affect it. And one more thing I put the two pieces of bread on alunium foil in a room that has four computers running for a good part of the day and has alot of people going in and out. Does anybody have any ideas why no mold grew on my bread slices? Thanks for your help in advance.Fungus lab question?
Air conditioners make the air dry. I would suggest, keeping the breads moist and maintaining a temperature. If you are looking at what bread supports mold more, then you could introduce molds from the same source on both the breads and see the growth.Fungus lab question?
They could be too dry to grow mold. Are they hard and crunchy?
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