Microbiology is used to explain why steamed bread at home is often moldy because of the increasingly hot weather.

What makes steamed bread moldy is mold, a microorganism called Aspergillus.

In our life, there are many molds. In the air and dust, it is a microorganism called Aspergillus that makes steamed bread moldy. Aspergillus consists of two parts, aerial mycelium and vegetative mycelium. Moldy steamed bread often has blue, brown or black spots on its surface. In fact, it is formed by the accumulation of aerial hyphae of Aspergillus, and Aspergillus uses aerial hyphae to breathe.

When you break the moldy steamed bread, you will see sticky silk inside. That's the vegetative mycelium of Aspergillus. These hyphae go deep into the steamed bread and decompose sugar for mold growth. Summer is very conducive to the growth of mold because of the hot and humid weather.

Preservation method of steamed bread:

When the steamed bread cools naturally, take out the plastic wrap that is often prepared at home, and then wrap all the steamed bread one by one. Wrap the steamed buns one by one with plastic wrap, which can prevent the steamed buns from contacting the air, and the steamed buns must be cooled in this step, otherwise there will be steam inside, which is more likely to deteriorate and mold.

After wrapping all the steamed buns one by one, we put them in a plastic bag, then exhaust the air in the plastic bag and tie it tightly. Close the mouth tightly and put it in the freezer of the refrigerator, so that the preserved steamed bread will not go bad or stink for a month. After taking it out, it will be the same as it was just cooked.