I'm a food science student that likes to try out with different recipes from time to time. So I have made a really odd wine reduction + plain yogurt panna cotta that taste awfully odd (and super low pH). After leaving in fridge for about one week with cling film wrapped on, I have encountered this mold.
It is very visible and large compare to normal bread mold. At first it was a thinner and shorter layer, I can totally take if off without destroying the surface of the jelly. And it is surprisingly fibrous, when its flushed with water, it has very similar texture to a cotton. The picture I provided here is kinda after a few weeks after, and it has growth so much. You can clearly see the fibre after its wet and I cnt find it on any image sources. Thankyou.
Hi, Its look like Rhizopus spp, can you post a slide picture under microscope to confirm.
To know species it is important to make a slide and examine
under the microscope
This is the slides I got under staining and without staining. Lecturer suspects is aspergillus.
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