Question

You have a loaf of bread on your counter, that over time develops a white or light green layer of mold. What is the mold? What causes it, and why does it spread so quickly?

Answer 1

Mold is a living organism that belongs to the kingdom Fungi. Fungi are unique in that although some appear plant-like, they are neither plant nor animal. Mold is heterotrophic, meaning it cannot make its own food like plants do. Mold must gain nutrients from other organic substances. Molds can secrete enzymes that break down the food substance into smaller organic molecules that can then be absorbed.

The common bread spoilage is due to certain fungus species for example, Mucor mucedo, Aspergillus glaucus, A. repens, A. Flavus, Penicillium Spp., Neurospora sitophylla, Syncephalastrum spp., etc. However, it is really difficult to confirm the exact species of fungus, infected the bread without through microscopic and biochemical examinations. However, usually green color in periphery of white puffy structure is due spores of Aspergillus spp.

The reason of fastest multiplication rate of fungi is their outstanding capability to withstand with adverse conditions and ability to produced spores by asexual reproduction. Spores are produced in huge quantity and comparatively more resistance to environmental insults. Sexual reproduction is less common in them.