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HS-MIC03

Can Bread made with Honey take longer than Bread made with Sorbic acid/Calcium propionate to grow Rhizopus Stolonifer under certain storage conditions?

Microbiology
Reyen Juarez Cameron Hensley

Grade:
10
Teacher:
Elyse Wexler

Bread is a major food item that is wasted in many countries around the world, partially due to spoiling. Rhizopus Stolonifer, or Black Bread Mold, is a common problem with wheat products and certain fruits, causing a number of spoils everyday. Certain man made preservatives are used to combat these effects and hold of molding, but can cause certain health issues; other natural preservatives can be healthier but may not be as effective. The purpose of this experiment was to test the effectiveness of honey as a natural preservative, against a store bought bread containing Sorbic acid/Calcium propionate, and testing each of them is common household storage method to see which will last the longest during a 3 week period. Currently there still lies research to be done on natural preservatives, as consumer demand for natural products rise. However, using natural preservatives is a very expensive choice for companies to make, which means not all companies have adopted the use of natural preservatives. There still can be a remedy to bread molding at home though, as foods like honey can be used as a preservation method. In this experiment 6 samples were studied, which included SB(store bought) bread, and HM (homemade) honey bread in a refrigerator, in a plastic tupperware dish, and a ziplock bag. At the end of the study 83% of the samples tested lasted the entire 3 weeks, really that was only 1 sample that molded, and that was the honey bread placed in tupperware. That specific sample lasted a total of 13 days, while its peers lasted 15 in total. With this study the research on natural preservatives could expand to previously existing ingredients, and not be limited to additives.


Project presentation

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Lab journal excerpts

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Research paper

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One thought on “Can Bread made with Honey take longer than Bread made with Sorbic acid/Calcium propionate to grow Rhizopus Stolonifer under certain storage conditions?

  1. Interesting topic to investigate. Well written and researched background information. Good analysis of experimental flaws and future improvements.

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