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Simfish
Gold Member
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As in, the mold that grows on bread? Or the one that grows on coffee? (yes, I once got mold that grew on my old coffee >.<)
LMAO! I had always thought that removing the mould that could be seen was useless, if you were going to eat the bread anyway. I thought there was actually some growth that could not be seen?I don't know about coffee, but bread mold is essentially penecillin. If you aren't allergic to it, it won't hurt you. Tastes kind of funky, though.
You are correct, the hyphae (microscopic 'roots' of fungi) are often colorless and permeate to some depth into the bread (or any other food it prefers). Analogous to real roots, these hyphae absorb nutrients from the substrate it is growing in. When hyphae develop into a larger mass, they are collectively referred to as mycelium.I thought there was actually some growth that could not be seen?
AH yes, rings a bell that does, talked about that a while back in class.You are correct, the hyphae (microscopic 'roots' of fungi) are often colorless and permeate to some depth into the bread (or any other food it prefers). Analogous to real roots, these hyphae absorb nutrients from the substrate it is growing in. When hyphae develop into a larger mass, they are collectively referred to as mycelium.