We don't recommend cutting mold off of bread, because it's a soft food.

Autolytic spoilage (i.e. browning of apples, bread mold, etc.) is also hastened by these conditions.

Similar to the smell of mouldy bread, it is often found in oils from olives stored in warm, humid environments.

Similar to the smell of moldy bread, it is often found in oils from olives stored in warm, humid environments.

While there, he met Francis Ryan, whose research into the biochemical genetics of the bread mold Neurospora further inspired Lederberg's interest in cell biology and genetics.