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<h2 id="biology">Biology</h2> <p>There are thousands of known species of mold fungi with diverse life-styles including <a href="/facts/Saprotroph/sJkDfrJW">saprotrophs</a>, <a href="/facts/Mesophile/pyedpVMd">mesophiles</a>, <a href="/facts/Psychrophile/8fESUsxP">psychrophiles</a> and <a href="/facts/Thermophile/HGuP161d">thermophiles</a>, and a very few <a href="/facts/Opportunistic_pathogen/d6ndMynw">opportunistic pathogens</a> of humans.<a class="footnote-ref" id="fnref:11" href="#fn:11"><sup>11</sup></a> They all require moisture for growth and some live in aquatic environments. Like all fungi, molds derive energy not through <a href="/facts/Photosynthesis/TMV7w693">photosynthesis</a> but from the <a href="/facts/Organic_material/t17tVCvk">organic</a> matter on which they live, utilizing <a href="/facts/Heterotroph/wtzlgBtz">heterotrophy</a>. Typically, molds secrete hydrolytic <a href="/facts/Enzymes/DSI1Fh7y">enzymes</a>, mainly from the hyphal tips. These enzymes degrade complex <a href="/facts/Biopolymers/GaCwr4EY">biopolymers</a> such as <a href="/facts/Starch/gHAqGfJb">starch</a>, <a href="/facts/Cellulose/wYPafTU0">cellulose</a> and <a href="/facts/Lignin/CdaxpB3b">lignin</a> into simpler substances which can be absorbed by the hyphae. In this way, molds play a major role in causing <a href="/facts/Decomposition/6Bve4pgl">decomposition</a> of organic material, enabling the recycling of nutrients throughout <a href="/facts/Ecosystem/kVE8mSmR">ecosystems</a>. Many molds also synthesize <a href="/facts/Mycotoxin/11dL2teq">mycotoxins</a> and <a href="/facts/Siderophore/abWgE44m">siderophores</a> which, together with <a href="/facts/Lysis/th8pXeEn">lytic</a> enzymes, inhibit the growth of competing <a href="/facts/Microorganism/pysJYcE2">microorganisms</a>. Molds can also grow on stored food for animals and humans, making the food unpalatable or toxic and are thus a major source of food losses and illness.<a class="footnote-ref" id="fnref:12" href="#fn:12"><sup>12</sup></a> Many strategies for <a href="/facts/Food_preservation/6vkwko5H">food preservation</a> (salting, pickling, jams, bottling, freezing, drying) are to prevent or slow mold growth as well as the growth of other microbes. </p><p>Molds reproduce by producing large numbers of small <a href="/facts/Spores/6qDRdcrs">spores</a>,<a class="footnote-ref" id="fnref:13" href="#fn:13"><sup>13</sup></a> which may contain a single <a href="/facts/Cell_nucleus/D7sFRa3c">nucleus</a> or be <a href="/facts/Multinucleate/mvaHLA0V">multinucleate</a>. Mold spores can be asexual (the products of <a href="/facts/Mitosis/ExxrSUs8">mitosis</a>) or sexual (the products of <a href="/facts/Meiosis/Pj5Q6nGN">meiosis</a>); many species can produce both types. Some molds produce small, <a href="/facts/Hydrophobe/Ifya0CXQ">hydrophobic</a> spores that are adapted for wind dispersal and may remain airborne for long periods; in some the cell walls are darkly pigmented, providing resistance to damage by <a href="/facts/Ultraviolet/kncBUqn5">ultraviolet radiation</a>. Other mold spores have slimy sheaths and are more suited to water dispersal. Mold spores are often spherical or ovoid single cells, but can be multicellular and variously shaped. Spores may cling to clothing or fur; some are able to survive extremes of temperature and pressure. </p><p>Although molds can grow on dead organic matter everywhere in nature, their presence is visible to the unaided eye only when they form large <a href="/facts/Colony_(biology)/b5QfltwY">colonies</a>. A mold colony does not consist of discrete organisms but is an interconnected network of hyphae called a <a href="/facts/Mycelium/znB97XNn">mycelium</a>. All growth occurs at hyphal tips, with <a href="/facts/Cytoplasm/Wa0sE6xf">cytoplasm</a> and organelles flowing forwards as the hyphae advance over or through new food sources. Nutrients are absorbed at the hyphal tip. In artificial environments such as buildings, humidity and temperature are often stable enough to foster the growth of mold colonies, commonly seen as a downy or furry coating growing on food or other surfaces. </p><p>Few molds can begin growing at temperatures of 4 °C (39 °F) or below, so food is typically <a href="/facts/Refrigeration/Bs8HHbYd">refrigerated</a> at this temperature. When conditions do not enable growth to take place, molds may remain alive in a dormant state depending on the species, within a large range of temperatures. The many different mold species vary enormously in their tolerance to temperature and humidity extremes. Certain molds can survive harsh conditions such as the snow-covered soils of Antarctica, refrigeration, highly acidic solvents, anti-bacterial soap and even petroleum products such as jet fuel.<a class="footnote-ref" id="fnref:14" href="#fn:14"><sup>14</sup></a>: 22 </p><p><a href="/facts/Xerophile/WTgLof74">Xerophilic</a> molds are able to grow in relatively dry, salty, or sugary environments, where <a href="/facts/Water_activity/FLPbKXLq">water activity</a> (aw) is less than 0.85; other molds need more moisture.<a class="footnote-ref" id="fnref:15" href="#fn:15"><sup>15</sup></a> </p> <h2 id="common-molds">Common molds</h2> <p>Common <a href="/facts/Genera/m8EFjSms">genera</a> of molds include: </p> <ul><li><i><a href="/facts/Acremonium/uxuaPkh1">Acremonium</a></i></li> <li><i><a href="/facts/Alternaria/yef2IbKJ">Alternaria</a></i></li> <li><i><a href="/facts/Aspergillus/pKhecLTW">Aspergillus</a></i></li> <li><i><a href="/facts/Cladosporium/nnWCV03K">Cladosporium</a></i></li> <li><i><a href="/facts/Fusarium/mMNDJycW">Fusarium</a></i></li> <li><i><a href="/facts/Mucor/98LsM8Jr">Mucor</a></i></li> <li><i><a href="/facts/Penicillium/6mFbS6zl">Penicillium</a></i></li> <li><i><a href="/facts/Rhizopus/3XUqw4XJ">Rhizopus</a></i></li> <li><i><a href="/facts/Stachybotrys/nSSRPrcJ">Stachybotrys</a></i></li> <li><i><a href="/facts/Trichoderma/B2SsL1pb">Trichoderma</a></i></li> <li><i><a href="/facts/Trichophyton/aXUhMFuy">Trichophyton</a></i></li></ul> <h2 id="food-production">Food production</h2> <p>The <a href="/facts/K%25C5%258Dji_mold/2ay2uRBn">Kōji molds</a> are a group of <i><a href="/facts/Aspergillus/pKhecLTW">Aspergillus</a></i> species, notably <i><a href="/facts/Aspergillus_oryzae/TlCHz0VL">Aspergillus oryzae</a></i>, and secondarily <i><a href="/facts/Aspergillus_sojae/cT5m9fUC">A. sojae</a></i>, that have been cultured in eastern Asia for many centuries. They are used to ferment a soybean and wheat mixture to make <a href="/facts/Miso/XIAyYyNL">soybean paste</a> and <a href="/facts/Shoyu/D8BeXopa">soy sauce</a>. <i>Koji</i> molds break down the <a href="/facts/Starch/gHAqGfJb">starch</a> in rice, barley, sweet potatoes, etc., a process called <a href="/facts/Hydrolysis/JTvwIHPs">saccharification</a>, in the production of <i><a href="/facts/Sake/JAnXrMTz">sake</a></i>, <i><a href="/facts/Sh%25C5%258Dch%25C5%25AB/yIXQp8RL">shōchū</a></i> and other distilled spirits. <i>Koji</i> molds are also used in the preparation of <a href="/facts/Katsuobushi/P4ExrvKg">Katsuobushi</a>. </p><p><a href="/facts/Red_rice_yeast/T5m1kNFS">Red rice yeast</a> is a product of the mold <i><a href="/facts/Monascus_purpureus/ketaguXj">Monascus purpureus</a></i> grown on rice, and is common in Asian diets. The yeast contains several compounds collectively known as <a href="/facts/Monacolin/GJ8abJd7">monacolins</a>, which are known to inhibit cholesterol synthesis.<a class="footnote-ref" id="fnref:16" href="#fn:16"><sup>16</sup></a> A study has shown that red rice yeast used as a dietary supplement, combined with fish oil and healthy lifestyle changes, may help reduce "bad" <a href="/facts/Cholesterol/TnfPlYc1">cholesterol</a> as effectively as certain commercial <a href="/facts/Statin/ba4mes9W">statin</a> drugs.<a class="footnote-ref" id="fnref:17" href="#fn:17"><sup>17</sup></a> Nonetheless, other work has shown it may not be reliable (perhaps due to non-standardization) and even toxic to liver and kidneys.<a class="footnote-ref" id="fnref:18" href="#fn:18"><sup>18</sup></a> </p><p>Some <a href="/facts/Sausage/Ls1TRwlH">sausages</a>, such as <a href="/facts/Salami/YGbSnQu5">salami</a>, incorporate starter cultures of molds <a class="footnote-ref" id="fnref:19" href="#fn:19"><sup>19</sup></a> to improve flavor and reduce bacterial spoilage during curing. <i><a href="/facts/Penicillium_nalgiovense/dd2JCczq">Penicillium nalgiovense</a></i>, for example, may appear as a powdery white coating on some varieties of dry-cured sausage. </p><p>Other molds that have been used in food production include: </p> <ul><li><i><a href="/facts/Fusarium_venenatum/HPhrlE6s">Fusarium venenatum</a></i> – <a href="/facts/Quorn/6G8jqp8N">quorn</a></li> <li><i><a href="/facts/Geotrichum_candidum/zPGE1k50">Geotrichum candidum</a></i> – <a href="/facts/Cheese/JrG8nGCm">cheese</a></li> <li><i><a href="/facts/Neurospora_sitophila/HlSSuYsy">Neurospora sitophila</a></i> – <a href="/facts/Oncom/jJRRAHyx">oncom</a></li> <li><i><a href="/facts/Penicillium/6mFbS6zl">Penicillium</a></i> spp. – various cheeses including <a href="/facts/Brie/Daj0xdIG">Brie</a> and <a href="/facts/Blue_cheese/dbF3KE0p">Blue cheese</a></li> <li><i><a href="/facts/Rhizomucor_miehei/vcHso16S">Rhizomucor miehei</a></i> – microbial <a href="/facts/Rennet/VJgHPk2M">rennet</a> for making vegetarian and other cheeses</li> <li><i><a href="/facts/Rhizopus_oligosporus/wIpMo7Ym">Rhizopus oligosporus</a></i> – <a href="/facts/Tempeh/bIjvoDxf">tempeh</a></li> <li><i><a href="/facts/Rhizopus_oryzae/5r5Uebhe">Rhizopus oryzae</a></i> – tempeh, <a href="/facts/Jiuqu/2ay2uRBn">jiuqu</a> for <a href="/facts/Jiuniang/7Iv7DXqA">jiuniang</a> or precursor for making <a href="/facts/Mijiu/svgcMS1f">Chinese rice wine</a></li></ul> <h2 id="pharmaceuticals-from-molds">Pharmaceuticals from molds</h2> <p><a href="/facts/Alexander_Fleming/qvMjfNVA">Alexander Fleming</a>'s accidental discovery of the antibiotic <a href="/facts/Penicillin/Abo8VQ3p">penicillin</a> involved a <i><a href="/facts/Penicillium/6mFbS6zl">Penicillium</a></i> mold called <i>Penicillium rubrum</i> (although the species was later established to be <i><a href="/facts/Penicillium_rubens/zMEEkoEY">Penicillium rubens</a></i>).<a class="footnote-ref" id="fnref:20" href="#fn:20"><sup>20</sup></a><a class="footnote-ref" id="fnref:21" href="#fn:21"><sup>21</sup></a><a class="footnote-ref" id="fnref:22" href="#fn:22"><sup>22</sup></a> Fleming continued to investigate penicillin, showing that it could inhibit various types of bacteria found in infections and other ailments, but he was unable to produce the compound in large enough amounts necessary for production of a medicine.<a class="footnote-ref" id="fnref:23" href="#fn:23"><sup>23</sup></a> His work was expanded by a team at Oxford University; Clutterbuck, Lovell, and Raistrick, who began to work on the problem in 1931. This team was also unable to produce the pure compound in any large amount, and found that the purification process diminished its effectiveness and negated the anti-bacterial properties it had.<a class="footnote-ref" id="fnref:24" href="#fn:24"><sup>24</sup></a> </p><p><a href="/facts/Howard_Florey/DEoR72FC">Howard Florey</a>, <a href="/facts/Ernst_Chain/VC1EwmT0">Ernst Chain</a>, <a href="/facts/Norman_Heatley/gKvV50CT">Norman Heatley</a>, <a href="/facts/Edward_Abraham/BQDAebQL">Edward Abraham</a>, also all at Oxford, continued the work.<a class="footnote-ref" id="fnref:25" href="#fn:25"><sup>25</sup></a> They enhanced and developed the concentration technique by using organic solutions rather than water, and created the "Oxford Unit" to measure penicillin concentration within a solution. They managed to purify the solution, increasing its concentration by 45–50 times, but found that a higher concentration was possible. Experiments were conducted and the results published in 1941, though the quantities of penicillin produced were not always high enough for the treatments required.<a class="footnote-ref" id="fnref:26" href="#fn:26"><sup>26</sup></a> As this was during the Second World War, Florey sought US government involvement. With research teams in the UK and some in the US, industrial-scale production of crystallized penicillin was developed during 1941–1944 by the <a href="/facts/USDA/3PK2rx7C">USDA</a> and by Pfizer.<a class="footnote-ref" id="fnref:27" href="#fn:27"><sup>27</sup></a><a class="footnote-ref" id="fnref:28" href="#fn:28"><sup>28</sup></a> </p><p>Several <a href="/facts/Statin/ba4mes9W">statin</a> cholesterol-lowering drugs (such as <a href="/facts/Lovastatin/0fKKwqP6">lovastatin</a>, from <i>Aspergillus terreus</i>) are derived from molds.<a class="footnote-ref" id="fnref:29" href="#fn:29"><sup>29</sup></a> </p><p>The immunosuppressant drug <a href="/facts/Cyclosporine/tcIToHvK">cyclosporine</a>, used to suppress the rejection of transplanted organs, is derived from the mold <i><a href="/facts/Tolypocladium_inflatum/7gtmMzC2">Tolypocladium inflatum</a></i>. </p> <h2 id="health-effects">Health effects</h2> <p class="note">Main article: <a href="/facts/Mold_health_issues/o4umw2KL">Mold health issues</a></p> <p>Molds are ubiquitous, and mold spores are a common component of household and workplace dust; however, when mold spores are present in large quantities, they can present a health hazard to humans, potentially causing allergic reactions and respiratory problems.<a class="footnote-ref" id="fnref:30" href="#fn:30"><sup>30</sup></a> </p><p>Some molds also produce mycotoxins that can pose serious health risks to humans and animals. Some studies claim that exposure to high levels of mycotoxins can lead to neurological problems and, in some cases, death.<a class="footnote-ref" id="fnref:31" href="#fn:31"><sup>31</sup></a> Prolonged exposure, e.g. daily home exposure, may be particularly harmful. Research on the health impacts of mold has not been conclusive.<a class="footnote-ref" id="fnref:32" href="#fn:32"><sup>32</sup></a> The term "toxic mold" refers to molds that produce mycotoxins, such as <i><a href="/facts/Stachybotrys_chartarum/QakTIRqW">Stachybotrys chartarum</a></i>, and not to all molds in general.<a class="footnote-ref" id="fnref:33" href="#fn:33"><sup>33</sup></a> </p> <p>Molds can also pose a hazard to human and animal health when they are consumed following the growth of certain mold species in stored food. Some species produce toxic secondary metabolites, collectively termed <a href="/facts/Mycotoxin/11dL2teq">mycotoxins</a>, including <a href="/facts/Aflatoxin/EUu21Ywp">aflatoxins</a>, <a href="/facts/Ochratoxin/2x8bfBed">ochratoxins</a>, <a href="/facts/Fumonisin/fS2b46g9">fumonisins</a>, <a href="/facts/Trichothecene/n81Dky3q">trichothecenes</a>, <a href="/facts/Citrinin/Ve1gdu6b">citrinin</a>, and <a href="/facts/Patulin/eyELctbT">patulin</a>. These toxic properties may be used for the benefit of humans when the toxicity is directed against other organisms; for example, <a href="/facts/Penicillin/Abo8VQ3p">penicillin</a> adversely affects the growth of Gram-positive bacteria (e.g. <a href="/facts/Clostridium/HRXJyYCn">Clostridium</a> species), certain <a href="/facts/Spirochetes/UAy2oy6I">spirochetes</a> and certain <a href="/facts/Fungi/BHo5DP59">fungi</a>.<a class="footnote-ref" id="fnref:34" href="#fn:34"><sup>34</sup></a> </p><h2 id="growth-in-buildings-and-homes">Growth in buildings and homes</h2> <p class="note">Main articles: <a href="/facts/Indoor_mold/UvPtkQcH">Indoor mold</a> and <a href="/facts/Indoor_air_quality/qFtPo4Gk">Indoor air quality</a></p> <p>Mold growth in buildings generally occurs as fungi colonize porous building materials, such as wood.<a class="footnote-ref" id="fnref:35" href="#fn:35"><sup>35</sup></a> Many building products commonly incorporate paper, wood products, or solid wood members, such as paper-covered drywall, wood cabinets, and insulation. Interior mold colonization can lead to a variety of health problems as microscopic airborne reproductive spores, analogous to tree pollen, are inhaled by building occupants. High quantities of indoor airborne spores as compared to exterior conditions are strongly suggestive of indoor mold growth.<a class="footnote-ref" id="fnref:36" href="#fn:36"><sup>36</sup></a> Determination of airborne spore counts is accomplished by way of an air sample, in which a specialized pump with a known flow rate is operated for a known period of time. To account for background levels, air samples should be drawn from the affected area, a control area, and the exterior. </p><p>The air sampler pump draws in air and deposits microscopic airborne particles on a culture medium. The medium is cultured in a laboratory and the fungal genus and species are determined by visual microscopic observation. Laboratory results also quantify fungal growth by way of a spore count for comparison among samples. The pump operation time is recorded and when multiplied by pump flow rate results in a specific volume of air obtained. Although a small volume of air is actually analyzed, common laboratory reports extrapolate the spore count data to estimate spores that would be present in a cubic meter of air.<a class="footnote-ref" id="fnref:37" href="#fn:37"><sup>37</sup></a> </p><p>Mold spores are drawn to specific environments, making it easier for them to grow. These spores will usually only turn into a full-blown outbreak if certain conditions are met.<a class="footnote-ref" id="fnref:38" href="#fn:38"><sup>38</sup></a> Various practices can be followed to mitigate mold issues in buildings, the most important of which is to reduce moisture levels that can facilitate mold growth.<a class="footnote-ref" id="fnref:39" href="#fn:39"><sup>39</sup></a> Air filtration reduces the number of spores available for germination, especially when a High Efficiency Particulate Air (HEPA) filter is used. A properly functioning AC unit also reduces the relative humidity in rooms.<a class="footnote-ref" id="fnref:40" href="#fn:40"><sup>40</sup></a> The United States Environmental Protection Agency (EPA) currently recommends that relative humidity be maintained below 60%, ideally between 30% and 50%, to inhibit mold growth.<a class="footnote-ref" id="fnref:41" href="#fn:41"><sup>41</sup></a> </p><p>Eliminating the moisture source is the first step at fungal remediation. Removal of affected materials may also be necessary for remediation, if materials are easily replaceable and not part of the load-bearing structure. Professional drying of concealed wall cavities and enclosed spaces such as cabinet toekick spaces may be required. Post-remediation verification of moisture content and fungal growth is required for successful remediation. Many contractors perform post-remediation verification themselves, but property owners may benefit from independent verification. Left untreated, mold can potentially cause serious cosmetic and structural damage to a property.<a class="footnote-ref" id="fnref:42" href="#fn:42"><sup>42</sup></a> </p> <h2 id="use-in-art">Use in art</h2> <p class="note">See also: <a href="/facts/Fungi_in_art/CyRBAv03">Fungi in art</a></p> <p>Various artists have used mold in various artistic fashions. Daniele Del Nero, for example, constructs scale models of houses and office buildings and then induces mold to grow on them, giving them an unsettling, reclaimed-by-nature look.<a class="footnote-ref" id="fnref:43" href="#fn:43"><sup>43</sup></a> <a href="/facts/Stacy_Levy/e1z04woL">Stacy Levy</a> sandblasts enlarged images of mold onto glass, then allows mold to grow in the crevasses she has made, creating a macro-micro portrait.<a class="footnote-ref" id="fnref:44" href="#fn:44"><sup>44</sup></a> <a href="/facts/Sam_Taylor-Johnson/oEhCpEK6">Sam Taylor-Johnson</a> has made a number of time-lapse films capturing the gradual decay of classically arranged still lifes.<a class="footnote-ref" id="fnref:45" href="#fn:45"><sup>45</sup></a> </p> <h2 id="see-also">See also</h2> <ul> <li>Fungi portal</li></ul> <ul><li><a href="/facts/Bioaerosol/jQ1mjHsA">Bioaerosol</a> – Airborne particles containing living organisms</li> <li><a href="/facts/Decomposition/6Bve4pgl">Decay</a> – Process in which organic substances are broken down into simpler organic matter</li> <li><a href="/facts/Indoor_mold/UvPtkQcH">Indoor mold</a> – Fungal growth that develops on wet materials</li> <li><a href="/facts/Medicinal_fungi/m6Pn8xfP">Medicinal fungi</a> – Fungi that can be used to develop medicationsPages displaying short descriptions of redirect targets</li> <li><a href="/facts/Mildew/wVos4nxG">Mildew</a> – Form of fungus</li> <li><a href="/facts/Mold_mite/GFvxJBBP">Mold mite</a> – Species of mitePages displaying short descriptions of redirect targets</li> <li><a href="/facts/Mycorrhiza/bAqxvRwm">Mycorrhiza</a> – Fungus-plant symbiotic association</li> <li><a href="/facts/Oomycete/gFEaABrK">Oomycete</a> – Fungus-like eukaryotic microorganism</li> <li><a href="/facts/Slime_mold/bA6b9Vss">Slime mold</a></li> <li><a href="/facts/Water_mold/gFEaABrK">Water mold</a></li></ul> <h2 id="external-links">External links</h2> Wikimedia Commons has media related to Mold. <ul><li><a href="https://www.epa.gov/mold/brief-guide-mold-moisture-and-your-home">The EPA's guide to mold</a></li></ul> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>Moore D, Robson GD, Trinci AP, eds. (2011). 21st Century Guidebook to Fungi (1st ed.). Cambridge University Press. ISBN 978-0521186957. <a href="978-0521186957" target="_blank">978-0521186957</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>Madigan M, Martinko J, eds. (2005). Brock Biology of Microorganisms (11th ed.). Prentice Hall. ISBN 978-0-13-144329-7. OCLC 57001814. <a href="978-0-13-144329-7" target="_blank">978-0-13-144329-7</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>Morgan, Mike. "Moulds". Microscopy UK. Archived from the original on 28 March 2019. Retrieved 26 June 2012. <a href="http://www.microscopy-uk.org.uk/mag/indexmag.html?http://www.microscopy-uk.org.uk/mag/artjan99/mmould.html" target="_blank">http://www.microscopy-uk.org.uk/mag/indexmag.html?http://www.microscopy-uk.org.uk/mag/artjan99/mmould.html</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> <li id="fn:4"><p>Chiba University, Japan. 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