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The body of mold consists of a thread-like root that invades the food, a stalk that rises above the food and may not be visible to the naked eye, and spores that form at the end of the stalks ...
A mold spore lands on the food. If the condition is right, the spore begins germinating, growing and forming tiny filaments called hyphae. The hyphae spread, creating a network in the food ...
Mold spores can be asexual (the products of mitosis) or sexual (the products of meiosis); many species can produce both types. Some molds produce small, hydrophobic spores that are adapted for wind dispersal and may remain airborne for long periods; in some the cell walls are darkly pigmented, providing resistance to damage by ultraviolet ...
When mold spores are inhaled by an immunocompromised individual, some mold spores may begin to grow on living tissue, [28] attaching to cells along the respiratory tract and causing further problems. [29] [30] Generally, when this occurs, the illness is an epiphenomenon and not the primary pathology. Also, mold may produce mycotoxins, either ...
"With soft food, it's very easy for the roots [of the mold], or the tentacles, or whatever creepy word you want to use, to penetrate [deeper into the food]." Basically, the mold spore's roots go ...
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 ]
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Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation.
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