Black bread mold (Rhizopus stolonifer) is a widely distributed thread-like mucoraleanmold. Commonly found on bread surfaces, it takes food and nutrients from the bread and causes damage to the surface where it lives.
Asexual spores are formed within pinhead-like sporangia, which break to release the spores when mature. Germination of these spores forms the haploid hyphae of a new mycelium. R. stolonifer grows rapidly at temperatures between 15 and 30°C.[1]
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Black bread mold (Rhizopus stolonifer) is a widely distributed thread-like mucoraleanmold. Commonly found on bread surfaces, it takes food and nutrients from the bread and causes damage to the surface where it lives.
Asexual spores are formed within pinhead-like sporangia, which break to release the spores when mature. Germination of these spores forms the haploid hyphae of a new mycelium. R. stolonifer grows rapidly at temperatures between 15 and 30°C.[1]
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This product has multiple variants. The options may be chosen on the product page
Black bread mold (Rhizopus stolonifer) is a widely distributed thread-like mucoraleanmold. Commonly found on bread surfaces, it takes food and nutrients from the bread and causes damage to the surface where it lives.
Asexual spores are formed within pinhead-like sporangia, which break to release the spores when mature. Germination of these spores forms the haploid hyphae of a new mycelium. R. stolonifer grows rapidly at temperatures between 15 and 30°C.[1]
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This product has multiple variants. The options may be chosen on the product page
Black bread mold (Rhizopus stolonifer) is a widely distributed thread-like mucoraleanmold. Commonly found on bread surfaces, it takes food and nutrients from the bread and causes damage to the surface where it lives.
Asexual spores are formed within pinhead-like sporangia, which break to release the spores when mature. Germination of these spores forms the haploid hyphae of a new mycelium. R. stolonifer grows rapidly at temperatures between 15 and 30°C.[1]
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This product has multiple variants. The options may be chosen on the product page
Black bread mold (Rhizopus stolonifer) is a widely distributed thread-like mucoraleanmold. Commonly found on bread surfaces, it takes food and nutrients from the bread and causes damage to the surface where it lives.
Asexual spores are formed within pinhead-like sporangia, which break to release the spores when mature. Germination of these spores forms the haploid hyphae of a new mycelium. R. stolonifer grows rapidly at temperatures between 15 and 30°C.[1]
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This product has multiple variants. The options may be chosen on the product page
Black bread mold (Rhizopus stolonifer) is a widely distributed thread-like mucoraleanmold. Commonly found on bread surfaces, it takes food and nutrients from the bread and causes damage to the surface where it lives.
Asexual spores are formed within pinhead-like sporangia, which break to release the spores when mature. Germination of these spores forms the haploid hyphae of a new mycelium. R. stolonifer grows rapidly at temperatures between 15 and 30°C.[1]
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This product has multiple variants. The options may be chosen on the product page
