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Probably because the loaf of bread is dense and still has the moisture (milk & water) that is made with might encourage the mould, whereasthe breadcrumbs are all separated and dry.
...Indoor Mould: Which is the Bread Moulds? People will normally talk of bread mould. But which mould is the bread. Bread mould could be any of the moulds that commonly occur on bread. Some of the common bread moulds are Rhizopus stolonifer, Chrysonilia sitophila (red bread mould), species of Aspergillus, species of Penicillium, and Monascus ruber. However, any of the indoor moulds can grow on damp bread.Bread moulds can cause significant losses in bakeries and stores. An outbreak of bread contamination by mould would require careful investigation of the whole bread making and storage processes to identify the source of contamination.
In 1928 Alexander Fleming discovered accidentally that a mould (Penicillium notatum) contaminating left over cultures of bacteria was actually inhibiting bacterial growth. He got published his observation in a scientific journal and almost forgot about it.Later on two pathologists in London, Florey and Chain, managed after months of hard work and no money (IIWorld War 1939)to grow a little amount of penicillium using large culture containers (fermentators). Purified penicillin could cure lethal bacterial infection in mice/rats.Those basic experiments led to further development of penicillin producing techniques and to extraordinary results in human bacterial infections.After several years the scientist and the two pathologists got the Nobel Prize for Medicine.http://www.molbio.princeton.edu/courses/mb427/2001/projects/02/antibiotics.htmPostScriptum: but only A.Fleming will be remembered in History.(When you find something, publish first...and forget about the rest of the hard work!)