What we see, What really happened ~ Bread molds
Bread mold is a fungus (saprophytic and parasitic spore-producing eukaryotes, typically filamentous organisms formerly classified as plants that lack chlorophyll) commonly found growing on bread. It takes nutrient used for its growth from the bread (substrate).
An example of this fungus is from the Genus Rhizopus.
Bread molds form fuzz and appear dry, cotton-like and grows in thread through the surface and in the bread. They often appear in black, blue or green colours.
Like I said earlier, bread mold produces spores which are easily carried and dispersed by air. The spores are microscopic tho.
During asexual reproduction, the numerous spores produced are disseminated. The spores may land on different places depending on the air current. When the spores on the bread meets a favourable environmental condition (temperature, nutrient, moisture), they will germinate and form fuzz that grows on and in the bread. When the fungi mature, they also produce spores during asexual reproduction which are disseminated by air current and the cycle continues on and on.
- Bread mold often grow well on breads kept in warm, dark and moist environment.
- Exposing bread to air for 10 seconds can make it contaminated with fungal spores.
- Scraping molds off bread isn't the safest thing to do since they also grow in the bread.
- Some bread molds are not poisonous but they can cause allergic reactions or stomach ache when consumed.
- The safest thing to do is throw away the contaminated bread and avoid consumption.
- Smelling the bread may cause one to inhale the spores and this may cause respiratory problems.
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