Black bread mould, caused by Aspergillus niger, is a common household spoiler that thrives on bread. Its growth produces byproducts like citric and gluconic acids, affecting bread quality. Environmental factors such as moisture, oxygen, and temperature influence mould growth, and proper storage and preservation techniques can help prevent spoilage. Controlling these factors and adhering to best practices for bread handling can reduce the risk of contamination and ensure bread safety and quality.