5 Molds You Would Never Guess are Good for the Planet
By Beth Rush
Mold has a bad reputation. People always want to learn how to remove or clean it. While it is important to steer clear of this specimen, there are several astonishing facts about it. You might not even know how present it is when you eat a piece of cheese or drink an alcoholic beverage.
Good Mold
Mold is a natural part of the environment that’s been around for years. Sometimes it results from fermentation and other methods. The general way it comes to life is that mold spores travel through the air and land in moist spaces. Those conditions trigger its growth.
There are good and bad kinds of mold. For the most part, mold is beneficial for the environment. It removes dead organic matter outdoors. As a result, new spaces open up for plants and trees. Plus, you can cultivate specific molds, such as koji, and use them in food and drink production.
Using a mold to age and flavor different nutriments can improve these products and create a new experience. Getting existing resources in rotation of food production is also good for the planet. It’s ideal compared to creating a new ingredient and producing extra waste.
What Is Koji?
Aspergillus oryzae, or koji, is a type of mold that’s widely used in East Asia. This mold is collected from fermented soybeans or rice grains. It can add a distinctive flavor to various foods and drinks as it breaks down proteins and other raw ingredients. Some people also use koji to break down starch into glucose.
Here are a few examples:
Miso: Miso is a popular Japanese paste used as a base for soup broths or as an additive to various dishes. This particular ingredient uses soybean koji to get its traditional taste. It is possible to use rice koji, but the flavor profile may change slightly.
Soy Sauce: Koji adds umami to the soy sauce by creating different enzymes. These enzymes ferment the amino acids, sugar, and other ingredients in this liquid gold. Most soy sauce recipes use rice koji for the best results.
Sake: Koji is used to make Ginjo sake, such as Jumai, along with polished rice, water, and yeast. Premium rice polishing can take around 10 hours to achieve about 50-60% seimado. Before that, the preparation of koji takes almost two to three days.
Watch Your Mold
After understanding what koji is, you might think all mold is good for you and the planet. However, it’s still important to be cautious. Some people can still develop respiratory problems or other allergic reactions when exposed to mold.
Distinguish between good and harmful mold. A general rule is to be wary of mold growing close to your home. It’s also essential to see whether it’s coming from your food. For example, if your sourdough starter starts excreting orange or pink liquid, that mold is unsafe, and you should start over. Or if your baked loaf has a little green part, cut it off and discard it.
Other Kinds of Good Mold
Humans have done a great job finding creative ways to use mold to their advantage. Please read through these different kinds of mold and give them a bit of applause.
1. Penicillium
Penicillium is a blue mold fungus that is incredibly important in food and drug production. One of the most popular ways it’s utilized is to produce certain blue cheeses. Penicillium roqueforti is used to make your favorite dairy products, like Stilton and Gorgonzola cheese. Another variation, called Penicillium camaemberti, is responsible for the production of camembert and brie cheeses.
Penicillium mold is also the primary ingredient for penicillin. Bacteriology professor Dr. Alexander Fleming discovered that mold could kill bacteria in 1928. They then developed the antibiotic to treat numerous bacterial infections in the body.
2. Geotrichum Candidum
Geotrichum candidum is a fungus that grows in the soil. It acts like yeast and ferments certain cheeses, such as Pelardon, and milk. Although one of its most notable effects on these dairy products is on texture, they also impart a unique aroma.
If you’ve ever had a distaste for or reaction to the cheese types above, you may be detecting mold. People who are sensitive to this branch of fungi often get a stuffy nose or an irritated throat. Some may even develop asthma. If you find those symptoms after eating aged cheese, seek fresher dairy alternatives.
3. Aspergillus Niger
Aspergillus niger, or Black mold, is the type of mold that’s important to be wary of. This substance has been associated with ear and lung infections. Steer clear of this fungus if you ever spot it on your fruits and vegetables.
That said, black mold is also integral to the production of citric acid. Its properties help convert sugar into citric acid, which is then used for various purposes. Some people love using them in cleaning products, but they’re also a popular ingredient in cosmetics and supplements. They’re also a popular food enhancer and preservative, commonly found in soft drinks.
4. Mucor Indicus
Mucor indicus is described as a dimorphic mold. The main product it helps produce is ethanol, fermented to ensure quality. Much like koji, this mold can be used to make alcoholic drinks such as beer and other spirits.
The ethanol from mucor indicus can also be utilized in other products like rubbing alcohol and cologne. Certain cosmetic products also use the solvent as a preservative for the different compounds in a unit.
Recognize the Benefits of Certain Molds
So many good foods and drinks are only available because of the use of these substances and fermentation. It’s natural to be wary of mold, but it’s also great to appreciate how much it contributes to human sustenance and the planet.
About the author: Beth Rush is the green wellness editor at Body+Mind, where she covers topics like the power of climate consciousness at all stages of education. You can find Beth on Twitter @bodymindmag. Subscribe to Body+Mind for more posts by Beth!