Black bread mold
From Wikipedia, the free encyclopedia
 |
||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Scientific classification | ||||||||||||||
|
||||||||||||||
|
|
||||||||||||||
| Rhizopus stolonifer (Ehrenb. ex Fr.) Vuill., 1902 |
[edit] Overview
Rhizopus stolonifer (black bread mold) is an example of a conjugating mold. It produces three types of hyphae:
- Stolon hyphae spread over the surface of bread as the mycelium grows,
- Rhizoid hyphae penetrate the bread to digest it and to anchor the mycelium, and
- Sporangiophores are upright hyphae that form a sporangium at their tips.
It is harmful, sometimes fatal, to animals and humans and is reported to be allergenic.[citation needed]
Asexual mitospores (spores formed by mitosis) within the sporangia are released when mature. Germination of these spores forms the haploid hyphae of a new mycelium.
Asexual reproduction occurs continuously. Sexual reproduction occurs only when opposite mating types (designated + and -) come in contact. Then special cells become gametes that fuse forming a zygote. The zygote develops a resistant cell wall, forming a zygospore, the characteristic that gives its name to this group of fungi. Subsequently, the zygospore germinates and forms a sporangiophore whose sporangium produces both + and - haploid spores.
[edit] Growing Conditions
Rhizopus stolonifer needs a dark, warm, moist place to grow.
[edit] References
http://www.dehs.umn.edu/iaq/fungus/glossary.html
 |
This fungus-related article is a stub. You can help Wikipedia by expanding it. |
