Classifying common bread mold: The black bread mold Rhizopus stolonifer (a rapidly growing filamentous fungus found on bread and produce) belongs to which traditional fungal division?

Introduction / Context:
Bread molds are staple examples in introductory mycology and food microbiology. Correctly placing Rhizopus stolonifer helps connect morphology (coenocytic hyphae, sporangia) with classical taxonomy and spoilage behavior.

Given Data / Assumptions:

• Organism: Rhizopus stolonifer, the black bread mold.
• We use the traditional divisions commonly used in teaching labs.
• Goal: identify its proper placement among listed divisions.

Concept / Approach:
Rhizopus is a classic zygomycete (now often placed within Mucorales). Key features include broad, sparsely septate (coenocytic) hyphae and asexual sporangia; sexually, it forms zygospores. It is not an ascomycete (no asci/ascospores), not an oomycete (stramenopile lineage with cellulose-rich walls), and “Deuteromycota” is an outdated artificial grouping for fungi lacking known sexual stages.

Step-by-Step Solution:
Recall morphology: coenocytic hyphae + sporangia. Match to classical division: Zygomycota. Exclude Ascomycota (asci), Oomycota (non-true fungi lineage), and Deuteromycota (obsolete form category). Select Zygomycota.

Verification / Alternative check:
Microscopy of sporangia and observation of zygospore formation in mating tests corroborate zygomycete identity.

Why Other Options Are Wrong:

• Ascomycota: produces ascospores in asci—absent in Rhizopus.
• Deuteromycota: outdated grouping, not a true phylogenetic division.
• Oomycota: water molds, not true fungi and with different wall chemistry.

Common Pitfalls:
Confusing fast-growing molds broadly; look for coenocytic hyphae and sporangia versus conidia on septate hyphae.

Final Answer:
Zygomycota