Final answer:
Refrigerating bread does inhibit mycelium growth but does not completely stop it. Freezing bread at temperatures below -2 °C will stop the growth and may kill mycelium. Important to keep refrigerator temperatures at or below 4 °C (40 °F) for minimal bacterial growth.
Step-by-step explanation:
Does refrigerating (but not freezing) bread inhibit mycelium growth? Refrigeration is known to slow microbial metabolism substantially, which in turn inhibits the growth of microorganisms like bacteria, molds, fungi, or yeast. This effect helps preserve refrigerated products by preventing or delaying food spoilage. More specifically, refrigerators typically maintain temperatures between 0 °C and 7 °C, a range that is not conducive to the rapid growth of most microorganisms, including mycelium which is part of the fungus responsible for bread spoilage. However, compared to freezing, refrigeration only slows growth rather than stopping it completely. Therefore, while refrigeration will slow the growth of mycelium on bread, it will not fully inhibit it.
Mycelium growth can still occur in a refrigerator, albeit at a slower rate. Keeping the temperature at or below 4 °C (40 °F) is critical to minimize bacterial growth. In contrast, freezing bread at temperatures below -2 °C effectively stops mycelium growth and may even kill susceptible organisms. Nonetheless, it's important to remember that once the bread is thawed, microbial growth can restart, therefore treat thawed foods like fresh perishables.