Exploration of Sugar's Inhibitory Effect on Bread Mold Growth

Abstract

Preserving food has been challenging for many years; therefore, effective methods to restrain spoilage and bacterial growth are needed. While traditional preservation methods often alter the texture and taste of food, sugaring has been discovered as a viable option. This study explores the inhibitory effects of sugar, specifically sucrose, on visible molds commonly found on bread. Our hypothesis expects inhibited mold growth in sucrose concentrations ranging from 2.5% to 5%. Organic, preservative-free bread slices were treated with sugar solutions of varying concentrations, and mold growth was monitored over three weeks. The results showed insignificant evidence to show that sugar concentrations affect mold growth on bread. The identified mold species varied, suggesting potential external factors. Future research could focus on specific mold inoculation and lower sugar concentrations to explain optimal conditions for inhibiting mold growth. This study presents sugar as a promising household food preservation method, contributing to food safety and waste reduction.