You have a loaf of bread on your counter, that over time develops a white or...

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?

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Expert Solution

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.

mold is a form of fungus which is multicellular in nature and grow in moisten places.

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.

gladiator answered 1 year ago

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