Physiological Characteristics of Moulds, Moisture Requirements, Yeasts and Bacteria, Moisture in Flour, Mould Growth, Oogonium, Antheridium

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Physiological Characteristics
(i) Moisture requirements

In general, most moulds require less moisture than most yeasts and bacteria.

An approximate limiting total moisture content of a given substrate or host for mold growth can be estimated.

For example, it has been studied that below 14- 15% total moisture in flour or some dried fruits will prevent or greatly delay mould growth.

Sexual Reproduction in Moulds

Sexual Reproduction in Moulds

(ii) Temperature requirements

Most moulds would be considered 'mesophilic' i.e. able to grow well at ordinary temperature. The optimal temperature for mould growth is around 25-30°C, but some grow well at 35-37°C or above e.g.,

Aspergillus spp. A number of moulds are 'psychrophilic' i.e. they grow fairly well at temperature of refrigeration and some can grow slowly at temperatures below freezing (at as low - 5 to - 10°C).

Few moulds are 'thermophilic' i.e. they have a high optimal temperature (around 50°C) for growth and development.

(iii) Oxygen and pH requirements

Moulds are aerobic i.e. they require oxygen for growth; this is true at least for the moulds growing on foods.

Most moulds can grow over a wide range of hydrogen-ion concentration (pH 28.5), but the majority are favoured by an acid pH.

(iv) Food requirements

Moulds in general can utilize many kinds of food ranging from simple to complex.

Most of the common molds possess a variety of hydrolytic enzymes, and some are grown for their amylases, proteinases and lipases.

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