#penicillin

[yesterdaysprint]

The Circleville Herald, Ohio, April 18, 1957

[madewithonerib]

2 molecules: penicillium colony on white bread, they also look like catepillars

Penicillium is a very common genus of fungus that frequently grows on white bread, typically appearing as fuzzy, blue-green, or grayish-white patches. It is one of the primary molds responsible for bread spoilage along with Rhizopus (black bread mold) and Aspergillus.

Appearance and Growth on Bread

Color: Penicillium colonies usually start as white patches that turn green or blue-green as they mature and produce spores.

Texture: The growth is typically fuzzy or velvety.

Lifecycle: Mold can develop a mature, spore-releasing colony in just 2–4 days.

Roots (Hyphae): The visible mold is only the surface structure. It sends microscopic, root-like structures (hyphae) deep into the porous bread, meaning the spoilage is often far more extensive than what is visible

Safety and Risks

Never Eat Moldy Bread: It is highly recommended to discard the entire loaf of bread if any mold is detected.

Mycotoxins: Penicillium and other molds can produce invisible poisons called mycotoxins, which can be harmful, causing digestive issues or, with long-term exposure, more serious health risks.

Allergic Reactions: Inhaling or eating Penicillium spores can trigger allergic reactions or breathing problems.

Heat Resistance: Toasting or heating moldy bread does not destroy these toxins.

Why It Grows on Bread

Conditions: Penicillium spores are ubiquitous in the environment and land on bread during slicing or packaging. They thrive in moist, cool, or moderate climates.

Nutrients: White bread provides an ideal, high-starch, high-energy environment for the mold to grow.

Prevention and Storage

Store Properly: Keep bread in a cool, dry place.

Refrigeration vs. Freezing: Refrigeration slows mold growth but dries out bread. Freezing is the best way to prevent mold while preserving texture, as it completely halts growth.

Avoid Moisture: If you see condensation inside the packaging, it should be removed, as moisture encourages rapid mold development. 

Note: While Penicillium is famous for producing the antibiotic penicillin, the mold on your bread is a random, dangerous variant and should not be used as a medicine.

[fairydropart]

Penicillium for Funguary

[should-be-sleeping]

Sometimes you find the perfect social betta for a community tank and it works out swell, everyone's life is greatly enriched.

Sometimes you wind up with Penny who body slams any fish on sight against the wall and then eats their head while they're stunned.

No middle sliders.

[dangerousbrick]

[girlactionfigure]

[citizenscreen]

#OnThisDay in 1928, Penicillin was accidentally discovered by bacteriologist Sir Alexander Fleming changing the course of medicine.

[salvadorbonaparte]

I think it's interesting that there's so many bacteria and mushrooms, moulds and fungi that are good delicious and many that are bad dangerous. This mushroom tastes delicious and this one will liquify your organs. This blue mould on your bread will make you sick and this blue mould in your cheese is a delicacy (ymmv). This yeast makes bread and beer. This type makes you sick though. Yeast is everywhere btw don't worry about it. When we do this thing on purpose it's fermentation. But if you're not careful about this other thing it's botulism. This is SCOBY and Mother of Vinegar which looks kinda gross but is helpful and good. This fuzzy colorful mould looks kinda cool actually but that's the yucky unhealthy one except when it's this really specific one on some cheeses. But not others. This guy found a mould that can kill bacteria which helped save many lives. These other guys found mushrooms that will make you see things.