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General term (colloquially mould) for a turf-shaped fungal coating (mycelia = branched cell threads) on organic materials. Some species are of particular importance to humans as human parasites and pathogens of infectious diseases and as a cause of plant diseases and of mould toxins in spoiled food. However, moulds are also food refiners and biological sources of antibiotics and cholesterol-lowering drugs. Moulds in various colours (white, green, green-blue, pink, grey, black) are particularly common on sugary substances such as bread, cheese and fruit, such as grapes. The formation is promoted by warm and humid weather or high humidity. Individual berries can also have negative effects on the wine and are removed on the table de tri (sorting table) if necessary.

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made with by our author Norbert F. J. Tischelmayer. About the Lexicon