- Black bread mold
Taxobox
image_caption = Mold can cover a loaf of bread nearly entirely in less than three days
name = Black bread mold
regnum =Fungi | phylum =Zygomycota | classis =Zygomycetes | ordo =Mucorales | familia =Mucoraceae
genus = "Rhizopus "
species = "stolonifer"
binomial = "Rhizopus stolonifer"
binomial_authority = (Ehrenb.: Fr.) Vuill."Rhizopus stolonifer" (black bread mold) is a widely distributed Mucoralean
mold .Asexual 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.
"Rhizopus stolonifer" is a
heterotrophic species (Schipper 1984), in that sexual reproduction happens only when opposite mating types (designated + and -) come in contact. Successful mating results in the formation of durablezygospores 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. "lyococcos" are curved Schipper, M. A. A. 1984. A revision of the genus "Rhizopus". I. The Rh. stolonifer-group and Rh. oryzae. CBS Studies in Mycology 25:1-19.] . A closely related species, "
Rhizopus sexualis ", differs primarily in beinghomothallic (self-compatible).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.References
External links
* [http://blog.mycology.cornell.edu/?p=167 Time lapse video of "Rhizopus stolonifer" attacking strawberries] at the Cornell Mushroom Blog.
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