Q. Show the principle parts of a mold?

The principle parts of a mold are a web-like structure known as mycelium and the spore. The mycelium is often white and cottony and penetrates into the attacked foodstuff. After fixing itself the mold produces viable spores, which resist the unfavourable conditions after the dispersal and germinate when they get favourable conditions. They thrive best in closed, damp and dark situations with an adequate supply or warm, moist air but require less free moisture than yeasts and bacteria. They prefer sugar containing substances and may spoil jams, jellies and other sugar-based products. Acid medium favours their growth and, therefore, they grow well in pickles, juices etc. this is the main reason that fruit and fruit products are attacked by molds which not only consume nutrients present in the food thereby lowering its food value but also spoil the flavour, texture and appearance of the product. Molds are sensitive to heat; boiling quickly destroys molds and their spores. The most important molds are:

a) Penicillium sp. (Blue moulds)

b) Aspergillus sp. (Black moulds)

c) Mucor sp. (Gray moulds)

d) Bysslchlamyces fulva