Bread Mold

Bread mold is a type of fungus that is commonly found on bread surfaces. It takes food and nutrients from the bread and causes damage to the surface, where he lives. It causes a bad taste, even the bread. But the form has a place in the area where it serves as decomposers of date, which can decompose plants and animals.

Bread mold has a very simple life cycle. It appears on the surface, like a bread wind blown spores. With adequate moisture and nutrients from the breadSpore germinates and grows hair like structures on the surface of bread. Once the mold reaches a certain growth of the structures of brush, which begins production of fruiting structures. These structures, which sometimes included as conidia spores spread by wind and blown bread other surfaces.

Moldy bread is available in different types, styles, shapes and colors available. Some of the common bread molds are Penicillium, Aspergillus, Rhizopus, Monascus, and Fusarium. Penicillium moldsusually appear green and gray in color and form seems similar to Aspergillus, Penicillium to the naked eye. But both are different when examined under a microscope. In the Aspergillus mold, the hairs contain large balloons with spores inside.

If you are interested in bread mold, you can conduct a little experiment with the bread to be seen. You can take a piece of bread and moisten slightly. Then keep the bread for two or three days in a place where there is no possibility of moistureContents dry. You can see some mildew on the surface.

Because of this bread mold spores are often found in air, the bread is a bit 'spoiled. To prevent this growth on surfaces of bread, the bread is baked at a temperature of 400 degrees or to receive the bread with small amounts of chemicals. The chemicals used are prop lithium ion and acetic acid, are safe, with the bread in the production of bread should be mixed.

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