Search results
Results from the WOW.Com Content Network
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]
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]
After some success with this approach—they identified one of the intermediate pigments shortly after another researcher, Adolf Butenandt, beat them to the discovery—Beadle and Tatum switched their focus to an organism that made genetic studies of biochemical traits much easier: the bread mold Neurospora crassa, which had recently been ...
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 will look like green or gray dust.
The mold spore's roots go much farther into bread than our eyes can see, according to the USDA.
Beadle and Tatum's key experiments involved exposing the bread mold Neurospora crassa to x-rays, causing mutations. In a series of experiments, they showed that these mutations caused changes in specific enzymes involved in metabolic pathways .
"In bread, mold typically grows in green and/or black spots on the surface, often with a fuzzy texture," Dr. Connor explains. "Sometimes, mold can also grow inside the bread, making it appear soft ...
The tainted bread made by Briand was made with only four ingredients: flour, yeast, water and salt. All of the ingredients but the flour could be easily discounted as sources of the illness. The water used to make the bread was from a municipal source, the same that also supplied the rest of the village.