I wanted to know why some molds grow faster on certain
breads than on others...Ive seen some things about the sugars in the
bread having affects, the yeast, and the acidity. Are these all factors
and are there any other factors that may affect this?
I am no expert on fungi, but I think that any of the things you list could
have an effect. Moisture and temperature are probably the biggest factors in
growth of bread mold, but if those are equal then growth will be probably be
different on different mediums. There are some mycology pages on the
internet that might help.
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Update: June 2012