All kinds of breads had this ability

The fungus is a microorganism that relies on its food from the outside by absorbing the nutrients, by releasing hydrolysals that dissolve the plant, animal or any other organics that are fed by the fungus. The fungi generally live in different environments. The soil is dry or wet. Or the climate is hot or cold and in water and air, fungi live and adapt to the surrounding environment. Asmar bread is most susceptible to rot

Read more on encyclopedia: http://wiki.kololk.com/wiki67911-hawanat-o-nabatat-%D9%81%D8%B7%D8%B1_%D8%B9%D9%81%D9%86_%D8% A7% D9% 84% D8% AE% D8% A8% D8% B2

All breads have the potential to have microorganisms (molds, other fungi, bacteria....) grow on/in the bread. The differences will be due to the grains, ingredients (ie. sugars), moisture level, age, organisms found in the area, and others. You will need to be more specific about what you want to know if you want a more specific answer.

All breads. The type of microorganism and how long it will take depends on other parameters such as level of exposure, time, water content, and the rest

All bread!

All Breads

All breads have the potential to develope microorganisms. I don't know that the bread varieties differ in this regard.

All kinds of breads had this ability

All kind of bread , it is the temperature and humidity that have a major role ...

All kinds of bread can develop these. The rate at which these things will grow on bread depends on the environment in which it is placed. Fungi and moulds are in the air, and they will grown when they settle on the bread.

Following..

We have seen that all types of bread have the potential to develop microorganisms.We have isolated few fungi from the white bread as well from brown bread on Pal sunflower seed medium. As I dealing with Public Health since 1973, I strongly emphasize not to use such contaminated bread.

Prof.Dr.Mahendra Pal

Founder of Narayan Consultancy

All kinds of bread.

All types of bread have the potential to develop microbes.We recovered some fungi from the white bread and brown bread on Pal sunflower seed medium. As I teaching Public Health since 1973, I always recommend that contaminated bread should not to consumed.