Imagine a Rhizopus stolonifer spore lands on a loaf of fresh sourdough. By the end of the day the bread mold has germinated. As tubular fungal cells penetrate the loaf they release digestive ...

Dr Raj warned: "There are thousands of different types of mould. Some probably harmless, some not so good like Rhizopus stolonifer." He went on to explain that Rhizopus stolonifer is the type of ...

The two figures shown below represent Aspergillus niger and Rhizopus stolonifer, isolated from coffee and bread, respectively. Aspergillus niger is a common food contaminant that is also known as ...

Here's what I found. Rhizopus stolonifer The first place you might want to check for the presence of this fungus is the bread sitting on your kitchen counter. Commonly referred to as ‘black ...

This provides excellent growing conditions for Rhizopus stolonifer, the fungus, external that leads to mould. In normal conditions, bread will go mouldy in around 10 days. But an American company ...