2006-12-31 08:05:12 · 6 answers · asked by • LeeYo • 6 in Science & Mathematics ➔ Other - Science
it depends on the bread and the conditions the bread are in...not too long if it is moist bread that is kept in a dark warm place...longer if it is dry bread kept in a cool place, like the fridge.
2006-12-31 08:07:38 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Mold is a generic term for fungi. Fungi are present on all cereal grains, but their growth is limited by water availability. When wheat is milled and made into bread, the fungi are present, but dormant due to lack of water. A single cellular fungi-yeast- is used to turn bread into a foam prior to baking. Baking kills the initial fungi population, but exposure to the air for a minute is sufficient for spores to land and recolonize the bread. Most of the fungal mass is in the form of long strands called mycelia that penetrate the bread and remain below the surface. Their rate of growth is controlled by moisture and temperature. Different species have differing environmental preferences, so the type of mould that you see will be an indigenous species. There could be several species of fungi present, but they compete using chemical warfare so one species will predominate when they meet. The mould that you see on the surface is the spore fruiting bodies, which are figuratively the tip of the iceberg. There will be at least 10X as much fungal mass below the surface. The fruiting bodies will appear in about two days under optimal conditions.
2007-01-01 02:29:38 · answer #2 · answered by d/dx+d/dy+d/dz 6 · 0⤊ 0⤋
It depends on the age of the bread and the tempenture you keep it in. And if it has been handled.
2006-12-31 16:25:30 · answer #3 · answered by ruth4526 7 · 0⤊ 0⤋
12 days
2006-12-31 16:06:50 · answer #4 · answered by djtzclark 3 · 0⤊ 1⤋
It all depends on what environment the bread is in.
2006-12-31 16:12:53 · answer #5 · answered by Daniel J 2 · 0⤊ 0⤋
m
2006-12-31 16:06:08 · answer #6 · answered by Jenny 2 · 0⤊ 1⤋