fungus comes from the air wich proforms it to spread but is good for you
rhizopus grows on bread when they are very old and very damp.
The bacteria grows dry, like moss around trees or mold on old bread
No gross.
Bread mold grows best in a damp, dark, warm, oxygen-rich environment. To prevent bread mold, keep the bread in a dry, lighted (sunlight), cool (frozen), carbon dioxide-rich environment. Some warehouses have CO2 lockers where they keep produce for extended storage. Bread can be kept in a freezer for weeks without spoiling.
Spelling differences between UK and USMould is BritishMold is United StatesMould or Mold:Hollow shape; French moule, form, model; from Latin modulum, measure, model and modus, manner.Fungus; Norse mygla, grow moldy; Old English molde, loose earth.Loose earth; various similar origins for earth or loose earth, molde, mulda, molta.
No because when the bread gets old from the mold that when it's starts to mold (fungus)
mold bread has green fungus growing out of it. stale means old but stiff and hard...i think
Mold is caused by different types of fungi. This fungus is in the air and can land on foods, like bread, and grow in the right conditions.
rhizopus grows on bread when they are very old and very damp.
Mushrooms growing in the lawn or woods are very common fungi. So is Athlete's Foot- a fungus infection of the skin-- found growing in between your toes, Mold growing on old bread is also a fungus.
Black bread mold likes the old nutrients it gets from the food its growing on so it grows more and more and more.
The bacteria grows dry, like moss around trees or mold on old bread
he fights with a lion and his guts come out and he dies
Mayfield is an English name. Named in Old English as 'open country where mayweed grows'.
Day old bread is bread/bread dough that is one day old, and the 6-day old stuff has aged for approximatley 6 days. It's just what you think it is; there is no "trick" explanation.
old moldy mushrooms
The plants is native to both worlds, but the modern cultivated varieties were developed (bread) from New world stock, perversely in the Old world.