FOOD MICROBIOLOGY
MICROORGANISMS IN FOOD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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mold on the surface of the bread
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sour taste
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the color turned to greenish
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smell like fish
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Detailed explanation-1: -Bread mold growth rate depends on several factors, temperature being the most important one. The growth rate of mildew would be slowed down, especially if the bread is kept in the refrigerator.
Detailed explanation-2: -This mold looks fuzzy on bread, and when it first grows, it tends to appear light in color (either blue, green, or white). Over time, as spores are produced at the ends of aerial hyphae, the mold spot becomes black in color. R. stolonifer grows in circular patches, and will quickly expand over the surface of bread.
Detailed explanation-3: -A common mold that grows on bread looks like white cottony fuzz at first. If you watch that mold for a few days, it will turn black. The tiny black dots are its spores, which can grow to produce more mold.