Black bread mold

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Black bread mould

Mould can cover a loaf of bread nearly entirely in less than three days

Scientific classification

Kingdom:	Fungi
Phylum:	Zygomycota
Class:	Zygomycetes
Order:	Mucorales
Family:	Mucoraceae
Genus:	Rhizopus
Species:	stolonifer

Binomial name

Rhizopus stolonifer
(Ehrenb.: Fr.) Vuill.

Rhizopus stolonifer (black bread mould) is a widely distributed Mucoralean mold.

A spores are formed within sporangia, which break to release the spores mature. Germination of these spores forms the haploid hyphae of a new mycelium. R. stolonifer grows rapidly at temperatures between 15 and 30 degrees C^[1].

Rhizopus stolonifer is a heterotrophic species (Schipper 1984), in that reproduction happens only when opposite mating types (designated + and -) come in contact. Successful mating results in the formation of durable zygospores at the point of contact. Subsequently, the zygospore germinates and forms a sporangiophore whose sporangium contains both + and - haploid spores.

There are three varieties: R. stolonifer var. stolonifer produces straight, erect sporangiophores, whereas those of R. stolonifer var. ' are curved ^[1]. A closely related species, Rhizopus , differs primarily in being homothallic (self-compatible).

[edit] Distribution and Habitat

Rhizopus stolonifer has a pandemic distribution. It is also a type of threadlike mold. It is capable of causing opportunistic infections of humans (zygomycosis). It is most commonly found growing on bread and soft fruits such as bananas and grapes. Because its spores are common in the air, it can be grown within a few days by keeping moistened pieces of bread in an enclosed, humid environment.