What is the cause of white mold on the surface of bread?

Moldy crust is caused by mold action. There are many types of molds that contaminate bread, including Penicillium, Aspergillus penicillus, Rhizopus, ochre mold and white mold. Bread with mold in the early stages has a musty smell and has colored spots on the surface, which continue to expand and spread to the entire crust of the bread.

The bacteria can also penetrate deep into the bread, occupy the entire honeycomb of the bread, and eventually make the whole bread moldy.

Hello. If you forget to eat the bread, white mold will grow on the surface after a few days, and there will be a little black ball on it, which is the bread mold often introduced in textbooks, also known as rhizopus. It usually undergoes asexual reproduction, and the mycelium spreads in the substrate (bread), growing black spherical cysts upward, and when the sporangia mature and rupture, a large number of small transparent spores are released, which float in the air and scatter everywhere and continue to reproduce.

Mold is when microorganisms multiply and break down nutrients in food.

The mildew of food is due to the reproduction of microorganisms, and the fat, protein and other components contained in the food provide good nutritional conditions for the reproduction of microorganisms. Mold and insect eggs need the presence of water and warm temperatures to grow and develop. Mold and eggs cannot absorb water when the water activity value is low and when the water activity value is increased after moisture, the mold and eggs will absorb water from the food and then decompose and eat the nutrients in the food.

These molds include Aspergillus flavus, Aspergillus niger, Aspergillus oryzae, Monascus mold, Rhizopus niger, etc., and beneficial molds include Monascus for brewing, Aspergillus oryzae, etc.; It is Rhizopus niger that purely causes food to rot; There are also aspergillus flavus, aspergillus ochre, and aspergillus parasiticus, which may produce toxins. Aspergillus flavus is not the same as poisonous. Only some Aspergillus flavus produces aflatoxin, which is a class I carcinogen and an important inducer of liver cancer.

Bread is a kind of food rich in carbohydrates, proteins and other substances, nutritious and easy to digest and absorb, and it is also a good medium for microorganisms, so in the process of bread storage, especially in the season of high temperature and rain, bread is very prone to mold and deterioration.

Mold is mainly caused by molds, mainly including Penicillium, Aspergillus flavus, Rhizopus and other species. Mold grows in nutrients such as oxygen, water, carbon and nitrogen sources, and it uses spores to reproduce, and in a humid environment, mold spores are optimally grown at temperatures of 20 to 35 degrees.

In addition to the mildew on the surface, the mildew of bread is also manifested in the stickiness of the heart. When the bread is cut open, the white mycelium is visible. Mainly caused by common potato bacillus and black potato bacillus, the spores of this bacillus are heat resistant and can withstand high temperatures above 140 degrees, in normal baking, the temperature of the bread core is below 100 degrees, and the moisture content of the bread is high, as long as the temperature is suitable, these spores are easy to multiply, resulting in bread spoilage.