30 



AGRICULTURAL BACTERIOLOGY 



Fig. 15. Spore-formation by Molds 



The manner of spore-formation by the aspergillus molds, upper left, by the 

 penicillium molds, right, and by the mucor molds, lower left 



of the molds form spores by the breaking up of entire fila- 

 ments into short segments. Such spores are called o'idia. 

 Oidium lactis, the mold that develops on milk, is the most 

 important from a practical standpoint. 



The most common molds appearing in foods are the 

 mucors, the penicillia, and the aspergitti. The former pro- 

 duce the spores in sacs. The most common is Rhizopus 

 nigricans producing the soft rot on vegetables like sweet 

 potatoes. The spores are black, and at the point at which 



