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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]
"Sometimes, mold can also grow inside the bread, making it appear soft and spongy. Mold can look different depending on the food. It might appear as a fuzzy growth on cheese, slimy spots on fruit ...
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]
Neurospora crassa is a type of red bread mold of the phylum Ascomycota. N. crassa is used as a model organism because it is easy to grow and has a haploid life cycle: this makes genetic analysis simple, since recessive traits will show up in the offspring.
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. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ...
Molds reproduce by producing large numbers of small spores, [10] which may contain a single nucleus or be multinucleate. Mold spores can be asexual (the products of mitosis) or sexual (the products of meiosis); many species can produce both types.
Rhizopus is a genus of common saprophytic fungi on plants and specialized parasites on animals. They are found in a wide variety of organic substances, including "mature fruits and vegetables", [2] jellies, syrups, leather, bread, peanuts, and tobacco.
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