Write some highlights for the following article:

It is something most of us prefer not to see when we open our fridge. But photographer Nick Lariontsev has captured mould in a way that may make you look at that out-of-date bread and cheese in a different way. Using macroscopic photography techniques, he has created a strangely beautiful timelapse video that shows mould fungi as they grow and spread. Using macroscopic photography, Russian photographer Nick Lariontsev has created a captivating yet stomach-churning timelapse video that shows mould fungi as it grows and spread (grab shown) The multicellular filaments slowly spread across the Petri dish before forming mounds and ridges that look more like the alien landscape of another planet. He has also managed to capture the tiny clusters of spores on the end of stalks that give many moulds their dusty appearance. Mr Lariontsev, a photographer based in Russia who posted the video on YouTube, said it took him between two and eight days to capture each of the individual sequences in the film. Among the moulds he filmed using a specially designed set-up was part of the Aspergillus genus, which commonly forms on starchy foods and are also used to help produce sake from rice. Among the moulds in the film are the Aspergillus genus, which commonly forms on starchy foods and are also used to help produce sake from rice. The fungi Cladosporium, which usually grows on dead plant material, are also shown growing their brown and black branches, and the soil-based fungi Trichoderma. Fungi from the group of Cladosporium, which usually grows on dead plant material, are also shown growing their brown and black branches, along with the soil-based fungi Trichoderma. The fungal genus Botrytis, some of which often infect soft fruit like strawberries and grapes, and the genus Mucor, which grow on rotting vegetation, were also captured. Mr Lariontsev set up the Petri dish where he grew his mould so that it would slowly rotate - making one turn every seven days. The result is a rather stomach-churning but strangely captivating four-minute long video showing the fungi as few people will have seen it before. Professor Lynne Boddy, a fungal ecologist at Cardiff University and a member of the British Mycological Society, said: 'Most people think yuk when they see fungi as they see it rot their food and kill their plants. 'But if it wasn't for fungi we would not be here today as it shapes the world around us. 'If fungi did not rot wood and leaves in the forest, then the nutrients locked up inside them would never be freed up in the soil. 'Many fungi also form mycorrhizal relationships with the roots of plants and if it was not for them then the plants could not grow. 'Fungi are actually hugely important yet largely overlooked.' The fungi Botrytis, which often infects on soft fruit like strawberries and grapes, and the fungi Mucor, which grows on rotting vegetation, were also captured. Mr Lariontsev set up the Petri dish where he grew his mould so that it would slowly rotate - making one turn every seven days. It sounds more like the recipe  for a good pasta sauce, but scientists have created a new edible coating that extends the shelf-life of cheese from seafood, rosemary and oregano. The transparent film uses extracts from the shells of crustaceans with oregano and rosemary oils to keep cheese from drying out and help prevent the growth of fungus and bacteria. Tests have shown that the coating is as effective as anti-fungal chemicals and plastic coatings that are currently used to protect some cheeses by the dairy industry. The researchers claim that the new coating will be particularly useful for soft cheeses like ricotta but could also help prevent mature cheeses like brie and blue cheeses from spoiling. While helping to prevent the cheese from going off, it is also completely edible and so will not need to be removed like some artificial rinds that are used. Professor Chelo González, a researcher at the Institute of Food Engineering for Development of the Polytechnic University of Valencia, said: 'The most common causes of deterioration are excessive surface dehydration and the growth of micro-organisms such as fungus or yeasts. 'These produce a strange flavour or odour, a slimy texture and a significant visual alteration. 'Using a natural and edible product reduces the fungal problems and controls the weight loss during the maturing.' The researchers coated Tronchon cheese (labelled queso Tronchon recubierto) with a combination of chitosan, which is extracted from crustacean shells, and essential oils from rosemary and oregano.
Russian photographer Nick Larionstev captured a video of mould growing.
It shows five different species of fungi forming stomach-churning mounds.
As the fungi filaments spread they form stalks with dust-like spores on top.
Each sequence took between two and eight days to film using a special rig.
Skriv några höjdpunkter för följande artikel: Det är något som de flesta av oss föredrar att inte se när vi öppnar vårt kylskåp. Men fotografen Nick Lariontsev har fångat mögel på ett sätt som kan få dig att se på det föråldrade brödet och osten på ett annat sätt. Med hjälp av makroskopiska fotografitekniker har han skapat en egendomligt vacker timelapsevideo som visar mögelsvampar när de växer och sprids. Med hjälp av makroskopisk fotografering har den ryske fotografen Nick Lariontsev skapat en fängslande men samtidigt mag-svullen timelapse video som visar mögelsvampar när den växer och sprider sig (grab visas) De flercelliga filamenten sprids långsamt över Petri rätten innan de bildar högar och åsar som ser mer ut som främmande landskap på en annan planet. Han har också lyckats fånga de små klasarna av sporer på ändan av stjälkar som ger många formar sitt dammiga utseende. Lariontsev, en fotograf baserad i Ryssland som lade upp videon på YouTube, sade att det tog honom mellan två och åtta dagar att fånga var och en av de enskilda sekvenserna i filmen. Bland de formar han filmade med hjälp av en specialdesignad uppställning fanns en del av Aspergillussläktet, som vanligen bildar på stärkelserika livsmedel och även används för att hjälpa till att producera sake från ris. Bland formarna i filmen finns Aspergillussläktet, som vanligen bildar på stärkelserika livsmedel och även används för att hjälpa till att producera sake från ris. Svamparna Cladosporium, som vanligen växer på dött växtmaterial, visas också odla sina bruna och svarta grenar, och de jordbaserade svamparna Trichoderma. Svampar ur gruppen Cladosporium, som vanligen växer på dött växtmaterial, visas också odla sina bruna och svarta grenar, tillsammans med de jordbaserade svamparna Trichoderma. Svampsläktet Botrytis, varav en del ofta infekterar mjuk frukt som jordgubbar och druvor, och släktet Mucor, som växer på ruttnande vegetation, fångades också. Lariontsev satte upp Petriskålen där han odlade sin mögel så att den långsamt skulle rotera - vilket gjorde en sväng var sjunde dag. Resultatet är en ganska mag-marmelad men märkligt fängslande fyra minuter lång video som visar svamparna som få människor kommer att ha sett det tidigare. Professor Lynne Boddy, svampekolog vid Cardiff University och medlem av British Mycological Society, sade: "De flesta människor tänker yuk när de ser svampar när de ser dem ruttna sin mat och döda sina växter. "Men om det inte vore för svampar skulle vi inte vara här idag som det formar världen runt omkring oss. "Om svampar inte ruttnar ved och löv i skogen, då näringsämnena inlåsta inuti dem aldrig skulle frigöras i jorden. "Många svampar bildar också mykorrhizala relationer med växternas rötter och om det inte var för dem så kunde växterna inte växa. "Fungi är faktiskt enormt viktiga men till stor del förbisedda." Svamparna Botrytis, som ofta infekterar på mjuk frukt som jordgubbar och druvor, och svamparna Mucor, som växer på ruttnande växtlighet, fångades också. Lariontsev satte upp Petriskålen där han odlade sin mögel så att den långsamt skulle rotera - vilket gjorde en sväng var sjunde dag. Det låter mer som receptet på en bra pastasås, men forskare har skapat en ny ätlig beläggning som förlänger hållbarheten hos ost från skaldjur, rosmarin och oregano. Den genomskinliga filmen använder extrakt från skal från kräftdjur med oregano- och rosmarinoljor för att hålla osten från att torka ut och bidra till att förhindra tillväxten av svamp och bakterier. Tester har visat att beläggningen är lika effektiv som antisvampkemikalier och plastbeläggningar som för närvarande används för att skydda vissa ostar av mejeriindustrin. Forskarna hävdar att den nya beläggningen kommer att vara särskilt användbar för mjukostar som ricotta men kan också bidra till att förhindra att mogna ostar som brie och blåostar förstörs. Samtidigt hjälper till att förhindra osten från att gå av, är det också helt ätbart och så kommer inte att behöva tas bort som vissa konstgjorda svålar som används. Professor Chelo González, forskare vid Institute of Food Engineering for Development vid det polytekniska universitetet i Valencia, sade: "De vanligaste orsakerna till försämring är överdriven ytuttorkning och tillväxten av mikroorganismer som svamp eller jäst. "Dessa ger en konstig smak eller lukt, en slemmig konsistens och en betydande visuell förändring. "Att använda en naturlig och ätlig produkt minskar svampproblemen och kontrollerar viktminskningen under mognad." Forskarna har bestrukit Tronchonost (märkt queso Tronchon recubierto) med en kombination av kitosan, som utvinns ur kräftdjursskal, och eteriska oljor från rosmarin och oregano.
Write some highlights for the following article: It is something that most of us prefer not to see when we open our refrigerator. But photographer Nick Lariontsev has captured mold in a way that can make you look at the outdated bread and cheese in a different way. With the help of macroscopic photography techniques, he has created a strangely beautiful timelapse video showing mold fungi as they grow and spread. Using macroscopic photography, Russian photographer Nick Lariontsev has created a captivating but at the same time stomach-swollen timelapse video showing mold fungi as it grows and spreads (grab appears) The multicellular filaments slowly spread over Petri dish before forming piles and ridges that look more like foreign landscapes on another planet. He has also managed to capture the small clusters of spores on the ends of stems that give many shapes their dusty appearance. Lariontsev, a photographer based in Russia who posted the video on YouTube, said it took him between two and eight days to capture each of the individual sequences in the film. Among the shapes he filmed using a specially designed lineup was part of the Aspergillus genus, which usually forms on starch-rich foods and is also used to help produce sake from rice. The molds in the film include the Aspergillus genus, which usually forms on starch-rich foods and is also used to help produce sake from rice. The mushrooms Cladosporium, which usually grows on dead plant material, are also shown to grow their brown and black branches, and the soil-based fungi Trichoderma. Mushrooms from the group Cladosporium, which usually grows on dead plant material, are also shown growing their brown and black branches, along with the soil-based fungi Trichoderma. The fungus genus Botrytis, some of which often infect soft fruit such as strawberries and grapes, and the genus Mucor, which grows on rotting vegetation, were also caught. Lariontsev set up the Petri dish where he cultivated his mold so that it would slowly rotate - making a turn every seventh day. The result is a rather mag-marmalade but strangely captivating four-minute video showing the mushrooms that few people will have seen it before. Professor Lynne Boddy, a mushroom ecologist at Cardiff University and a member of the British Mycological Society, said: "Most people think yuk when they see fungi when they see them rot their food and kill their plants. "But if it weren't for mushrooms, we wouldn't be here today as it shapes the world around us. "If fungi do not rot wood and leaves in the forest, then the nutrients locked inside them would never be released into the soil. "Many fungi also form mycorrhizal relationships with the roots of plants and if it wasn't for them the plants couldn't grow. "Fungi is actually hugely important but largely overlooked." The mushrooms Botrytis, which often infects on soft fruit such as strawberries and grapes, and the mushrooms Mucor, which grows on rotting vegetation, were also caught. Lariontsev set up the Petri dish where he cultivated his mold so that it would slowly rotate - making a turn every seventh day. It sounds more like the recipe for a good pasta sauce, but researchers have created a new edible coating that prolongs the durability of cheese from seafood, rosemary and oregano. The transparent film uses extracts from shells from crustaceans with oregano and rosemary oils to keep the cheese from drying out and help prevent the growth of fungi and bacteria. Tests have shown that the coating is as effective as anti-fungal chemicals and plastic coatings currently used to protect certain cheeses by the dairy industry. The researchers claim that the new coating will be particularly useful for soft cheeses such as ricotta but may also help prevent the destruction of mature cheeses such as brie and blue cheeses. At the same time, helping to prevent the cheese from breaking off, it is also completely edible and so will not need to be removed as some artificial rinds used. Professor Chelo González, a researcher at the Institute of Food Engineering for Development at the Polytechnic University of Valencia, said: "The most common causes of deterioration are excessive surface dehydration and the growth of microorganisms such as fungi or yeast. "These give a strange taste or smell, a slimy texture and a significant visual change. "Using a natural and edible product reduces fungal problems and controls weight loss during maturation." The researchers have coated Tronchon cheese (marked queso Tronchon recubierto) with a combination of the chitosan, extracted from crustacean shells, and essential oils from rosemary and oregano.
Den ryske fotografen Nick Larionstev fångade en video av mögelodling. Den visar fem olika arter av svampar som bildar magkurvhögar. När svampfilamenten sprider sig bildar de stjälkar med dammliknande sporer ovanpå. Varje sekvens tog mellan två och åtta dagar att filma med hjälp av en speciell rigg.
Russian photographer Nick Larionstev captured a video of mold cultivation. It shows five different species of fungi forming stomach curve piles. As the mushroom filaments spread, they form stems with dust-like spores on top. Each sequence took between two and eight days to film using a special rig.