BREAD MOLD

• Kingdom Fungi

  mold and fungi are both living things that belong to a group called?
• Mold


  a specific kind of fungus that likes to grow in warm damp places.
• Fungi


  refers to a group of unicellular or multicellular organisms, which feed on organic matter is also used in ethanol production baking.
• If yeast is used in baking, is it the one causing mold in bread eventually?

  Microscope observations of yeast to mold conversion revealed that (only thick-walled yeast having prominent lipid bodies in their cytoplasm converted to hyphal forms).
• Hyphae


  they grow using long thread-like things and spread out a lot helping the fungus get nutrients from surroundings, can grow to several centimeters long, and also van branch out to form a network that covers the suface of the bread.
• Sporangia


  A sac-like structures that contain spores.
• Rhizoids


  A root-like structure that anchors a mold and absorbs nutrients from the bread.
• Cilia


  A hair-like structures that help bread mold to move. They are also used to sense the environment.
• Rhizopus Fungi


  it reproduce both sexually and asexually.
• s

  Sexual reproduction


  occurs when two hyphe of different mating types come into contact with each other.
• Zygosporangium


  when a different mating types come into contact with each other, this results in the formation of a ?
• Zygospore


  It can survive for long periods of time in unfavorable conditions, when condition become favorable, it will germinates and produces a new rhizopus fungus
• Asexual Reproduction


  occurs by the formation of sporangia.
• Spores


  It is released from the sporangium and can be carried by air or water to new locations. When the spores land ina a new environment, they also geminate and produce a new Rhizopus fungus.
• Nutrition


  Bread mold is a heterotroph, which means that it obtains its nutrients from the other organisms. It breaks down the carbohydrate ls in bread using enzymes.
• Enzymes


  It releases simple sugars that the bread mold can absorb
• Growth


  Bread mold can grow rapidly in moist, warm environments, can also grown in cooler temperatures but it will grow more slowly because bread mold is sensitive to light.
• 77°F (25°C)


  The ideal temperature for growth of bread mold is ?
• If bread mold is exposed to bright light , what will happen?

  It will stop growing and may even die.
• fungus


  bread mold is also a type of ?
• Bread mold is a member of the genus?

  Rhizopus
• Hyphae


  These are multinucleated, which means that they have multipl nuclei in each cell. This allows bread mold to grow and spread quickly.
• What/where does the colors of mold depends on?

  Mold color is affected by age and conditions like food source, humidity level, and the amount of light.
• Toxic Black Mold


  the most dangerous type of mold, has slimy texture, produces toxins that can cause serious health problems.
• Purple Mold


  usually found in food, also on clothing, furniture or other surfaces. Can cause allergies and respiratory problems.
• Orange Mold


  often found in outdoor environments, can be considered a cause for alarm, often mistaken for rust.
• White Mold


  mosth common type of mold, can grow on almost any surface, often mistaken for mildew
• Green Mold


  found in homes, office buildings, and othe structures. Cause by moisture and humidity.
• Gray Mold


  usually found in basements, crawl spaces, and attics. It can also be found in air conditioning systems. This type of mold usually caused by high humidity or water or leaks. It exposure can cause headaches, sore throats and respiratory problems
• Yellow Mold


  it is not considered to be toxic, but it can cause allergies in some people and is also commonly found in found, such as bread or cheese.
• Red Mold


  often found in areas with high humidity, such as bathrooms and laundry rooms. It can also be found on damp clothing or towels and it is usually harmless, and can be often remove with regular cleaning.
• Brown Mold


  often found in damp, humid environments, and is commonly seen in food.