RHIZOPUS—-MUCOR—O1DIUM 205 
lactis (oospora lactis) is often classified with yeasts and has then been 
given the name Mycoderma lactis. The molds are set apart from bac- 
teria and yeasts in that they are multicellular. The following varieties 
may be met with in a microbiological examination of foods. 
Rhizopus. The most common member of this group is Rhizopus 
nigricans. It is the common black bread mold and may be responsible 
for other food spoilage. Stevens (1917) has shown that this fungus 
causes the rot of strawberries during shipment. This work verifies 
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Fic. 49.—Oidium Lactis. (After Thom.) 
a, b, dichotomous branching of growing hyphae; c, d, g, simple chains of oidia breaking through 
substratum at dotted line s—y, dotted portions submerged; e, f, chains of oidia from a branching 
outgrowth of a submerged cell; h, branching chain of oidia, k,l, m,n, 0, p, 8 types of germination 
of oidia under varying conditions; ¢, diagram of a portion of a colony showing habit of Ordium 
dactis as seen in culture media, 
some done by other investigators on the same subject. Schneider- 
Orelli (1911) have shown that R. nigricans is important in bringing about 
the decay of over-ripe pears during storage. 
Mucor. The mucors have the same structure as Rhizopus molds. 
They are separated, however, by the fact that the sporangiophores 
spring from the stolons singly. 
Oidium. The sour milk mold Ozdiwm lactis is a common variety 
of this genus. The most of this mold is below the surface of the medium. 
