How does mold get food as it grows on the bread?

Question

pls..help me..!! and also y should bread have no preservatives?

Answer 1

It's been a while since biology, but I'll try to give it a shot.  

"Mold" can be either fungal or bacterial in nature.  If it's fungal, then some types will grow microroots and grow like miniature mushrooms (usually they look fuzzy or furry).  If it's bacterial, then it excretes a digestive compound, and when there's enough "goo" around it, sucks it up by making a vacuole with nutritious goo in it, or surrounding a piece and literally ripping it off in amoeba fashion.  

It's a good idea to not have preservatives in bread because the yeast has to be able to grow.  Yeast is a fungus and might be affected.  It's also a good idea because humans might be affected by the preservatives.  We have bacteria and funguses in our gut that help break down our food.

Answer 2

It eats the sugars and starches in the bread. And you don't put preservative in bread because typically it's baked fresh locally and will be consumed in a relatively short period of time.

Answer 3

It grows a network of microscopic threads called hyphae which digest the starch and sugar in the bread. The black or green mould you see on the surface is just the fruiting bodies and coloured spores.

Most people don't like preservatives because they are artificial chemicals. Some people think they are sensitive to them, and many people worry about the long term effects of eating them.