Help HELP

Just cut off all the mold and it should be good to go

user, I've got bad news for you; you've got tribbles.

Only for hard or semi-firm cheese. For soft cheese it's better to just toss it.

KILL IT
I
L
L

I
T

That's disgusting. Throw it away.

>fromage

It's probably fine, eat a slice and report back to us user.

What's wrong with your rabbit?

OP, if you haven't been paying attention, everyone agrees it will be OK and you should eat it.

no some say I should throw it away

i think i will do that t.b.h

pussy

don't let the naysayers prevent you from enjoying some wonderful aged cheese

If anything in my house has mold on it, I throw it the fuck out. Like this is something that you shouldn't even need to ask a weeb board about.

it's square, duh

if you were here , I'd dare you to take a lick of it

would you rather suck a dick or lick it?

depends , it could be a very feminine penis , and i could be extremley intoxicated

no homo

Cut it in half, I want to see the insides.

This.

>dad goes on buisness trip
>brings cheese
>cheese rots barely touched
every single time
hell he even got me really fucking good cheese but i couldnt eat it for reasons so it also rotted away untouched.
Maybe im cursed

Eat it. This is when the cheese is at its absolute peak in flavor. Ignore these fucking idiots, the type of mold that grows on cheese isn't pathogenic, in fact it actually has antimicrobial properties that are good for your immune system.

it looks cute

Nigga grind that shit with water and inject it into yourself

You made yourself some penicillin. Free antibiotics nigga, should sell it to your neighbors for a good penny

>the strain of fungus growing out which looks whiter is a penicillum which is good to eat, but the fibrous elongated stuff is a trichoderma and that my friend is not good for you or your kitchen
The white fuzzy mould is definitely a Penicillium but the long fibrous mould is clearly a Mucor species ant not a Trichoderma. You can see the black sporangia at the apices of the sporangiophores in the picture (they look like black pinheads). Mucor plumbeus is somewhat common on cheese and does not produce any mycotoxins as far as I know. Mucorales spp. are an important component of aging meats.

And don't eat unknown Penicillia, it's not a good idea because you do not know what secondary metabolites it is pumping into your food. Although some mycotoxins like PR toxin are detoxified or inhibited on dairy substrates, you don't want to take a risk.

Some people might find that interesting: Penicillium roqueforti, used to make Roguefort cheese, is relatively harmless in cheese but produces nasty toxins on other substrates like hay. There have been cases of goats being killed from eating P. roqueforti contaminated hay.

10/10

highly rating this post, it was worth staying up late

informative as fuck; thanks for taking the time to type all that up.

It's kind of cute. I want to pet it's fur. You should keep it as a pet.

what would you name it ?

Brie.

i looked at the pictures of mucor and i just have to ask:

i microscoped a fungus found at home and it looked kind of similar only the 'sporangia came in pairs like on my extremely fabulous drawing here, like a v sign connected at base

maybe you know, what family it could belong

it's not important, i'm just curious :D

Looks like rhizopus.

Thanks guys. You wouldn't want to meet me IRL - if the topic of mould/mycology comes up I'll talk your ear off.

What was it growing on? It sounds like Rhizopus, a species related to Mucor (same family). Rhizopus also have "rhizoids" or root-like structures at the base, but you may not see these depending how the specimen was prepared.

* a genus related to Mucor

also: got it

but can it cure my gonorrhea?

user waited 12 years for his mold expertise to come up in natural conversation in a Veeky Forums thread.
user had a sense of deep satisfaction.

>it was worth staying up late
user literally "stayed up late" to read a short internet post.
user reads at a kindergarten level speed.

TY

it was growing on a honey water imbued piece of cardboard
purpose was to see if i can get some growth out of enokitate mushrooms brought home from the store (most eaten fried with garlic, butter, onions and some pepper :D)

Probably not, especially if you're rocking an antibiotic-resistant strain.

I couldn't say for sure without looking at it through a microscope, and even then it may need sequencing to be sure, but if it is something like Penicillium commune it produces some good metabolites but nothing that would knock out your STD.

haha maybe.... And you didn't believe in my mycological background :)

ITT: stupid Americans who don't know good cheese

Elite Frenchman here. What we have here is a classic tale of Americans not understanding cheese culture

American altitudes are so well adapted for cheese growth that if the cheese industry of france was applied to the untied states, cheese profits would soar through the roof. In fact I've been on many a trip to Wisconsin and Vermont; cheese perceptions are a lot more liberal in these states

That "mold" as you call it is nothing less that beautiful white floss, as we call it in France. It's noted for being exceptionally hard to cultivate, and you've done it by accident in your fridge!

Enjoy it with a nice bottle of merlot with butter crackers, OP, or bag it up and sell it to your local street gypsie. Either way it's too exquisite to waste my American friend. Perhaps spread on a burger may be a fitting end to such a delicacy.

>exceptionally hard to cultivate
user pls a piece of camembert smear on behind and insert baguette
it is incredibly easy to cultivate

This is so cool! An actual French person commenting on our blog! I have some fuzzy-looking cheese in the fridge and I'll try out your recommendation. Thnx! -Marge

How do you know a French person has been in your house?

Your garbage cans are empty and your dog is pregnant.

>Doesn't actually post any source.
You think someone would just do that, go on the internet and tell lies?

Underrated post.

comb it

what a shitty joke

its not even funny. Try again ameritard

A frenchman walks into a bar. H e says ow.
(the joke is the frenchman's suffering)

...

vocaroo.com/i/s11uFDrW4Lbr

hey once i overactivated my almonds and they also grew that hair with black tiny spots

say, if i fermented rice with salted water in room temperature, exposed to sunlight, what would i get?

i've been worried about unwanted byproducts produced by whatever grows in the rice, but it's just been such a good way for me to extend the shelf life that i keep doing it. the rice lasts 4 days instead of just 1 if i ferment, and i understand the fermentation reduces phytate content, as well as other things such as arsenic. the smell is somewhat cheesy, the taste just a tiny bit sour, but it seems other cultures take hold when i use non-chlorinated water, probably the less halophilic types. and the smell when that happens is horrible. like literal shit.

i've been doing this for about 6 months now with no ill effects. but would you happen to know anything about what's happening? the good or the bad? how does this carry over to my gut flora?

also, what do you know about peanuts and aflatoxins? is there any way to know from looking if they're contaminated? i'm in a third world country and my peanuts are not regulated by the FDA. i eat a lot.

oh and, how long do yogurt cultures last from production? like, is there a point where there's less than half the bacteria already even before the Best Before date?

Why are you fermenting rice?

nice blue cheese
put it on a burger

This is the best thread on Veeky Forums right now.

Nah, it just went to the carnival and is enjoying some delicious cotton candy.

you call your wife a dog?

Bacillus cereus grows on cooked rice and causes food poisoning, but if you cook it and salt it enough, I think it'd be OK.

why the hell would you ferment rice
that just sounds disgusting to begin with

Sacre bleu, that's barely ripe! It's like you don't even into cuisine!

>LOOK MOM I POSTED IT AGAIN

i swear i've seen this before

I'd eat that fur burger in a new york minute

this

>keeping sentient cheese

Nigga i dont know what the fuck that is but it not cheese and it alive

the most important part is that it extends how long it lasts. i don't ferment it after cooking (though you can) but before. this makes it last really long for some reason. i live in a tropical country so things rot really quickly here. now i don't have to make rice for every meal and just cook a sizable portion that can last 3-4 days. i eat maybe once a day, so my rice used to rot before i even got to eat it again.

i'm on a college budget, so wasting rice isn't cool.

minor benefits though still decent are reduction in phytate among other things. helps my diet.

you have some tiny bit of information but not a lot. selective environments are how fermentation produces bacteria that aren't pathogens. that's how you make cheese, soy sauce, wine, beer, coffee, cocoa, yoghurt, laphet, kefir, prosciutto, etc. these don't kill you because the microbes involved are not pathogens.

B. cereus will grow in a moist environment exposed to air. correct me if i'm wrong, but submerging rice in water eliminates oxygen exposure and creates an anaerobic environment which makes it a lot less viable for B. cereus as they are only facultative anaerobes. of course, there's still the top layer, but what grows at the top has not reached a stage of development where it can cause harm. it can also be skimmed and will be boiled. there's also competition between whatever else is growing.

the greatest evidence to the fact that B. cereus didn't grow is the lack of any food poisoning over the past 6 months. i would've been puking, nauseated, with diarrhea and fever. certainly, more precise tests exist but they are besides the point. functionally speaking, there's no B.cereus or any food poisoning microbes.

don't get me wrong, i'm not recommending this to anyone. i've just got a budget and have to take care of myself with what i've got. soon as i get back to my hometown, i stop doing it.

Couldn't you refrigerated or freeze the rice? I do that will my brown and wild rice cause it goes rancid.

college budget, and communal fridge. not a lot of space. personally, it tastes the same unless it's been fermenting a while, in which case, it's a bit sour. it's just the smell that's slightly off-putting.

refrigerating has its downsides. too long and it gets hard. can't refreeze either. it's also still exposed to air, despite the slower metabolism of bacterial growth, they'll still grow.

their are a lot of misconceptions about fermenting, but that's fine. wouldn't really want a hipster subculture around it, so keeping away the germophobes works well. for example, i think it was salmonella or e. coli, but canning actually provides a good environment for salmonella since there's really no oxygen anymore. not even surface exposure. although the heating process kills most of them, it also eliminates any other bacteria that can compete with it. add to that the heat-resistant spores that occasionally survive heating, and any dents on the can that provide ideal surfaces for them to grow, and you've ironically got an increased likelihood of food poisoning in comparison to fermenting things yourself.

fermentation was exactly how people used to preserve things before fridges were invented. i'm more or less in that situation right now.

You might actually be retarded

It's supposed to be like that OP. Real cheese is aged longer than most common cheeses and the long fibers are a sign of full maturity. The taste is hard to get used to but after a few blocks it grows on you. Like a good wine the longer it sits the better it will be. Personally I found that Kraft products are not very enjoyable unless properly aged. Usually a few months past experation date works.

you sound le cultured my friend.

>produces arsenic

I bet you did well in high school chemistry

What would inhibit mycotoxin production in dairy? Milk compounds or lowered pH after lactose has been fermented? Or some other cryptic phenomena?

Am I the only one who thinks mold looks really cool? It's pretty how it forms all the colors and textures. There's something very calming and peaceful looking at it.

Nice bro, bring it to my place. I've got just the bread for that...

Oh fuck, how do you grow crystal bread?

soak it in bleach and ammonia, use a straw to blow bubbles in it until it turns purple, then let it dry out

Mustard gas etc...

well at least you got the "bad for you" part right

but it's not mustard gas, user

>Mustard gas etc...

delicious gas maybe

I believe there are many reasons some mycotoxins are not produced in significant amounts in cheese: lack of carbohydrates required for mycotoxin production, ripening temperature, atmospheric O2, salt concentration, etc. that inhibits mycotoxin production,

I don't think it has been elucidated or anything and is probably the result of various biotic and abiotic factors. Nutritional value of the substrate (e.g.: cheese versus hay) is definitely a big factor.

There have been quite a few papers published on this, try searching "cheese" and "mycotoxin" in Google Scholar. PR toxin (PR = Penicillium roqueforti) is one of the big ones that have been studied.

It's kind of amazing that these things are less toxic on cheeses, because we would probably never have been able to correlate illnesses or premature deaths in the past even if they were resulting from mycotoxin exposure due to cheese consumption. One of those weird flukes I guess...

Although some mycotoxins, such as aflatoxin, can be "spread" via milk, e.g.: a cow eats contaminated hay and the toxin goes through the milk.

>Nutritional value of the substrate (e.g.: cheese versus hay) is definitely a big factor.
You mean hay is such a poor substrate that molds produce mycotoxins to defend themselves? Excuse my colloquial amateurish language.

Also, do you know of any low tech means to detect mycotoxins? I know four aflatoxins are fluorescent under UV light: 2 are blue and 2 are green.

I wonder if it would be possible to grow edible molds on seeds by applying selective conditions (pH, salinity, aw, temp... ) or if we should stick to koji and tempeh.

Yeah, it's great when you get there.

I believe it more like the hay (or other carbohydrate or maybe cellulose-rich substrates) provides a good nutritional profile that promotes the production of certain secondary metabolites. It is also possible that something in these substrates promotes production on a genetic level, e.g.: it turns on genes responsible for production.

There are a lot of papers on this and I don't know much about mycotoxins. For example, adding corn extract increased PR toxins in this paper: ncbi.nlm.nih.gov/pmc/articles/PMC183623/

I grow a lot of fungi in culture. My go to media are malt extract agar MEA) and cornmeal agar (CMA). Lots of plant-associated fungi are sterile on MEA, but if you put them on CMA or add sterilized plant tissue/filter paper to the MEA cultures then they start to develop reproductive structures. I think it's a combination of nutrition and the fungus "thinking" it is in a natural habitat (e.g.: a plant leaf) because of the presence of cellulose. Natural light often helps too.

I am not aware of any low tech ways to detect mycotoxins. I bet there are people working on this, because it's a huge issue in developing countries (e.g.: peanuts in Africa) and detection/surveillance is costly.

Whenever people bitch about taxes I tell them about this aspect of food security versus other countries and they usually acquiesce that *some* parts of the federal gov. are necessary.

2012 was a really bad year in America for aflatoxin in corn, with a large portion of the harvest unusable. I forget the exact number, but it cost like $1.5 billion. Most people were unaware.

I'd stick to tried-and-tested moulds... you don't want to test novel ones on yourself. The effects are often not acute, so you may not notice until it is too late.

Thanks a lot, it's a pleasure to read your posts. What would you advise to the interested reader on fungus and moulds microbiology?

Holy crap, it turned into a bunny rabbit.

Off the top of my head:
mycology.cornell.edu/
website.nbm-mnb.ca/mycologywebpages/MycologyWebPages.html
botit.botany.wisc.edu/toms_fungi/

In terms of books, some of these may be a bit too academic but worth looking into:
Introduction to Fungi by Webster
The Fifth Kingdom by Bryce Kendrick
Mycelium Running by Paul Stamets
Introduction to Food- and Airborne Fungi by Samson et. al. (good for identifying moulds with a microscope)

I have been meaning to build a website/blog the last few years. I often collect interesting things outside or in my home and I think people would get a kick out of seeing these fungi under the microscope, the process of sequencing them, a bit of natural history, etc. Plus, a lot of the better websites (e.g.: Malloch, Tom Volk) have great info but are hard to navigate or very old school. I'd like to build on that.

If you have any more questions, ask away. It's a really great field/group of organisms. The funny thing is they are so important but people go their entire lives without knowing a thing about them; I can't recall learning a thing about fungi in high school.

I thought I'd gotten over my mold phobia fuck.

This thread is dead and I know fungus guy probably isn't still around but I'm super curious..

What would happen to your body say if you ate, insuffalated, or injected that hair like "sporangiophores" or whatever the hell they're called.

>tfw there's probably mold growing in my car right now