Like bacteria, moulds can be good, providing antibiotics, or bad, producing disease and spoiling food. The size of moulds means that individually they cannot be seen by the human eye until there are many formed close together. Most moulds need a temperature of over 4°C to grow (this is why we refrigerate food), however, many can remain dormant until there are suitable conditions. Their ability to survive extreme temperatures varies from mould to mould!
Non-fungal moulds can be:
Slime moulds: these are further split into plasmoidal or cellular. Plasmoidal slime moulds are thin masses of protoplasm which creeps along moist leaves and rotting logs. These moulds engulf their food particles. Cellular slime moulds can sometimes group together to look like plasmoidal but are usually separate cells.
Bacterial moulds: eg: Streptomyces griseus which secretes the antibiotic streptomycin
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