Positives of Mold

2/14/2018 (Permalink)

Blue Cheese is just one of the multiple, positive uses of mold.

When most people think about mold they tend to only think of the negative side of mold.  Such as their spoiled bread from a week ago, or those leftovers in the fridge that are starting to smell.  Us at SERVPRO of NE Albuquerque mostly deal with mold growth within homes.  Although none of these types of mold are beneficial, it doesn’t mean that mold can’t be used positively.

Today we are going to highlight some of the more beneficial uses and forms of mold.  Learning to understand the positive effects of mold can lead to a more balanced and appreciative opinion on the greater impact mold plays in our lives.

Mold in Food:

Cheese – White molds on the rinds of Brie and Camembert cheese contribute to their smooth creamy texture and unique aroma. Blue molds create striking veins in blue cheeses like Stilton and contribute a peppery taste and distinct aroma.

Soy Foods – Fermented soy sauce, miso and tempeh owe much of their desirable taste and texture to mold fermentation.

Molds in Medicine:

Antibiotics and other drugs – Penicillin and other essential antibiotics were developed from molds, as were some other medications/

Molds in Manufacturing:

Enzymes – Molds are used industrially to produce enzymes that are used in the production of other products. For example, mold can be used to make the enzyme rennet that curds milk for cheese production.

Molds in the Environment:

Decay – Molds play a key role in the breakdown of organic materials and recycle nutrients back through our ecosystem.

If you learned something please share this post.  Otherwise, we hope the next time you are dealing with the negative side effects of mold you can think about all of the positive ways it affects our lives.