How is mold created on bread?
552345
Here is a complete proedure for you.\n\nIn order for a mold to grow on bread, several things have to occur. First, there needs to be a source of inoculum for the mold. Mold spores are present in the air around us all the time. The bread is likely to have some mold spores on it just from opening the bag. But you should probably try to increase the number of mold spores on your bread before you start the growth phase of your experiment. The easiest way to do this is to just leave the bread exposed to the air for awhile, say an hour. Once the spores are on the bread, they will need a source of nutrients. The bread\nprovides the nutrients. The mold will also need a source of water. Again, the bread will provide the water, but you don't want to let the bread dry out too much. You will need to keep the bread in a closed container. Zip lock bags work great. If your bread is already kind of dried out, you\nmight include another source of water. A damp paper towel can provide  another source of moisture. Another important consideration is the source  of bread. Some breads include preservatives. These preservatives will slow down the growth of bread. Try to find a bread that does not have\npreservatives.
687706
in our religion it is kept and used at another communion service. the reason being the unleavend bread does not contain yeast which can cause it to decompose fast
724650
In bread and alcohol yeast is used for leavening and fermenting. Yogurt is cultured with different enzymes.
50967
Take a piece of bread, add water onto it, place it in a plastic bag and seal the top, leave for a few days and mould will begin to quickly grow on it, easiest way there is.
51037
Unfortunatly there are some many types of mold.  The best thing to do is find a business that deals with it and have them come out and inspect the house and where the mold is.  They can tell you if it is harmful or not!
594459
Yeast is neither a bacteria OR a mold.  It is a fungus! Molds are a type of fungus too, and yeasts are closely related.  The green stuff and other fluffy stuff that grows on bread at times is not yeast.\n\nMold reproduces with spores, and the spores are essentially everywhere, they just need the right environment to grow in.  They need some dampness, but can grow in places that have relatively little liquid water, unlike most bacteria.  They seem to do well in and on media that are osmotically unfavorable for keeping water inside of a membrane, like cheeses, jellys and bread. Seems like when there is an abundance of water, other organisms tend to outgrow the mold, but go someplace hostile, like the surface of really sugary jam or jelly, so sugary that ordinary bacteria have all their water leach out of them if they try to grow in it, and mold pretty much rules. Wikipedia probably has more information.
1050315
It depends on what sort of microorganisms you wish to grow.  If you'd like protists, just go to any local pond, take a sample of the water and you'll have an instant microcosm.  If you're specifically interested in bacteria or fungi- all you really need to do is leave out some moist, fatty nutrient-rich substance (like milk) and soon enough mold spores (mold is a fungus, by the way) in the air will settle and grow, as will bacteria.  (It's important to note that there is no such thing as "spontaneous generation" - These microorganisms will grow from air-borne spores or spores that are already present in the container / within the substance you grow them.  They don't just simply generate from nothing.)
120271
The presence of mold usually means decay of some kind.  Molds are used in making some antibiotics - Alexander Fleming discovered penicillin by using mold.  Some mold leads to really good cheese - blue cheese for example.  some molds are used for various scientific experiments.  I hope some other people answer your question.  That's about all I know about it.
255281
you should just run your own experiment..that is the point of a science fair project, right?  it's only qualitative data anyway...you don't need to write down any numbers except numers of days...but you don't have any materials to test the acidity of the bread or anything quantitative at all...you just record the progression of the bread molding...(i.e. on day 1 the bread was fresh..on day 2 the bread was stale...on day 3 the bread had 1 spot of mold...on day 4 the bread had 4 spots of mold.)
825792
You have to be more specific.  Microorganisms grow in pretty much every condition on Earth, including hot and sulfurous ocean water by volcanic vents, in ice at the poles, in badly-preserved jars (botulism--anaerobic), inside the body, in ponds, in caves, in the dark, in the sunlight...it all depends on the specific type of microorganism.\n\nFor instance, sugar tends to kill bacteria, but mold loves sugar.  So a jar of jelly left in a fridge for a long time (cold, wet, sugary environment for the microorganisms) might not have bacteria, but it could have fuzzy mold on it.  It all depends.  \n\nBut from a food safety standpoint, you want food kept either below 40 degrees fahrenheit, or above 140 degrees, and keep it wrapped up and covered to avoid stuff dropping in it.  In general, microorganisms like: warm (not hot or cold), dark, moist, and somewhat neutral pH.  That'll grow mold, mildew, fungus, and many types of bacteria.  They usually don't like clean surfaces and they tend to die in chlorine bleach.
602036
E.g. Yoghurt is product of bacterial fermentation (lactic acid bacteria - e.g. Lactobacillus cessei, Lactococcus lactis, Streptococus thermophilus, ...) some cheeses, too.\n\nBut definitely NOT beer or bread. These are products of yeast fermentation (Saccharomyces cerevisiae) which is NOT bacterium, but fungus. Molds on brea are NOT bacteria too.\nThere is a big difference between BACTERIA and FUNGI(prokaryotic and eukaryotic organisms).\n\nI hope this can help you.
799027
Mold is visible to the eye- the ugly black stuff on walls . If you keep on living with it, you could even get asthma. Baking soda should help scrub it away, if you find it. Otherwise just make a complaint to whoever's incharge.
472255
go to wikipedia and search mold
237288
first you type: bread mold into google. \n\nYou look what kind of fungus grows on bread and read for a while about different kinds. \nYou write down the scientific names of some bread molds which you would like to research more on. You need those names, because they don't really have common names. \nThen you type that name into google and see what you can find out. \nGive some background info first, what are molds, where can you find them \nIf you are ambitious (or still don't have enough pages full) you can also type in that name into google scholar. That should give you plenty to read. \n\nGeneral ideas: antibiotics are produced by some bread molds, aspergillus niger is used for commercial citric acid production, and neurospora crassa is a model organism for genetics\n\nonce you are through all of that you have material for 20-50 pages...
390963
in 7th grade (A LONG TIME AGO) I did a project about how food molds, what makes food mold, and what conditions make it mold the fastest... all of the foods had mayo on them.. it was based around a pic-nic and the saftey of food being left out... that's really all I remember, except that I got an A.
1115924
Bread molding depends upon two major things:\n* Water content \n* Temperature\n\nMore the water, the quicker the growth\nThe higher the temperature, the quicker the growth\n\nBest storage: freezer\nSecond best: refrigerator
341616
Yogurt and cheese - Lactobacillus is the bacteria that is used for these.\n\nBread, wine/beer - Fungi in the form of yeast are used for these.\n\nYeast feeds off the sugars that are around and generate carbon dioxide which creates the bubbles that helps bread rise. It ferments the sugars to help make wine and beer.\n\nBacteria is helped used to process certain foods to alter the way they are - like from milk to yogurt or cheese. The presence of this bacteria helps prevent other bacteria from forming, thus helping to preserve milk by making cheese for example.