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Rhizopus stolonifer is commonly known as black bread mold. [1] It is a member of Zygomycota and considered the most important species in the genus Rhizopus . [ 2 ] It is one of the most common fungi in the world and has a global distribution although it is most commonly found in tropical and subtropical regions. [ 3 ]
A common example of a zygomycete is black bread mold (Rhizopus stolonifer), a member of the Mucorales. It spreads over the surface of bread and other food sources, sending hyphae inward to absorb nutrients. In its asexual phase it develops bulbous black sporangia at the tips of upright hyphae, each containing hundreds of haploid spores.
"We don't recommend cutting mold off of bread, because it's a soft food," Marianne Gravely, a senior technical information specialist for the United States Department of Agriculture, told NPR ...
The mold spore's roots go much farther into bread than our eyes can see, according to the USDA.
Black mold or black mould may refer to: Stachybotrys chartarum, common in water-damaged buildings; Aspergillus niger, the most common species of the genus Aspergillus; Black Mold, a 2023 American psychological horror thriller film; Black bread mold (Rhizopus stolonifer), a widely distributed thread-like mucoralean mold commonly found on bread ...
Food mold comes in many different colors and textures. On bread, it may look like green or black spots, says Wee, whereas berries often grow a white cotton-like fuzz, and mold on citrus fruits ...
Mold spores are drawn to specific environments, making it easier for them to grow. These spores will usually only turn into a full-blown outbreak if certain conditions are met. [32] Various practices can be followed to mitigate mold issues in buildings, the most important of which is to reduce moisture levels that can facilitate mold growth. [27]
Neurospora crassa is a type of red bread mold of the phylum Ascomycota. The genus name, meaning 'nerve spore' in Greek, refers to the characteristic striations on the spores. The first published account of this fungus was from an infestation of French bakeries in 1843. [1]