Growing a Greener World is a groundbreaking television series that delivers the latest trends in eco-friendly living mixed with traditional gardening know-how to a modern audience. The series will inspire viewers of all ages with stunning HD video, a fresh and engaging style, and always a compelling story. Each episode will feature the people, organizations, and events that are making a difference in our world today by raising awareness and influencing others to better stewardship of the environment we all share.
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Growing a Greener World - Mold - Netflix
A mold (US) or mould (UK / NZ / AU / ZA / IN / CA / IE) is a fungus that grows in the form of multicellular filaments called hyphae. In contrast, fungi that can adopt a single-celled growth habit are called yeasts. Molds are a large and taxonomically diverse number of fungal species in which the growth of hyphae results in discoloration and a fuzzy appearance, especially on food. The network of these tubular branching hyphae, called a mycelium, is considered a single organism. The hyphae are generally transparent, so the mycelium appears like very fine, fluffy white threads over the surface. Cross-walls (septa) may delimit connected compartments along the hyphae, each containing one or multiple, genetically identical nuclei. The dusty texture of many molds is caused by profuse production of asexual spores (conidia) formed by differentiation at the ends of hyphae. The mode of formation and shape of these spores is traditionally used to classify molds. Many of these spores are colored, making the fungus much more obvious to the human eye at this stage in its life-cycle. Molds are considered to be microbes and do not form a specific taxonomic or phylogenetic grouping, but can be found in the divisions Zygomycota and Ascomycota. In the past, most molds were classified within the Deuteromycota. Molds cause biodegradation of natural materials, which can be unwanted when it becomes food spoilage or damage to property. They also play important roles in biotechnology and food science in the production of various foods, beverages, antibiotics, pharmaceuticals and enzymes. Some diseases of animals and humans can be caused by certain molds: disease may result from allergic sensitivity to mold spores, from growth of pathogenic molds within the body, or from the effects of ingested or inhaled toxic compounds (mycotoxins) produced by molds.
Growing a Greener World - Food production - Netflix
The Kōji (麹) molds are a group of Aspergillus species, notably Aspergillus oryzae, and secondarily A. sojae, that have been cultured in eastern Asia for many centuries. They are used to ferment a soybean and wheat mixture to make soybean paste and soy sauce. Koji molds break down the starch in rice, barley, sweet potatoes, etc., a process called saccharification, in the production of sake, shōchū and other distilled spirits. Koji molds are also used in the preparation of Katsuobushi. Red rice yeast is a product of the mold Monascus purpureus grown on rice, and is common in Asian diets. The yeast contains several compounds collectively known as monacolins, which are known to inhibit cholesterol synthesis. A study has shown that red rice yeast used as a dietary supplement, combined with fish oil and healthy lifestyle changes, may help reduce “bad” cholesterol as effectively as certain commercial statin drugs. Some sausages, such as salami, incorporate starter cultures of molds to improve flavour and reduce bacterial spoilage during curing. Penicillium nalgiovense, for example, may appear as a powdery white coating on some varieties of dry-cured sausage. Other molds that have been used in food production include: Fusarium venenatum – quorn Geotrichum candidum – cheese Neurospora sitophila – oncom Penicillium spp. – various cheeses including Brie and Blue cheese Rhizomucor miehei – microbial rennet for making vegetarian and other cheeses Rhizopus oligosporus – tempeh Rhizopus oryzae – tempeh, jiuqu for jiuniang or precursor for making Chinese rice wine
Growing a Greener World - References - Netflix