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Spores are introduced during the bagging process and each time the bag is opened. Once conditions are right, they will germinate. The hyphae will penetrate the bread using either mechanical means or enzymes. Either way, the hyphae will secrete enzymes that will breakdown the molecules in the bread and absorb the byproducts. The byproducts will be turned into energy that will fuel further fungal growth. At a certain point, the fungus will send hyphae bak to the surface. These will give rise to sporangiophores or conidiophores, which will produce the asexual spores.

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