As other members have pointed out, the darkening malt is aging and deteriorating with associated loss/change in flavour.
A few ways to try and circumvent this.
If you have a CO2 cylinder, set it up for carbonating PET bottles via a tyre filler chuck and tyre valves. Buy your bulk malt and use a malt gate to dispense with, some HBS sell them or apiarists suppliers have them cheaper. Fit a tyre valve to the lid and use this to add CO2 to the bucket. Purge the headspace like you do with your kegs, then use the CO2 to push and dispense with.
If you don't have CO2, then gather all your cleanest plastic tubs with lids, write the weight of the container on the lid, sanitise them and fill them all with your LME. This way you are limiting the number of times the malt is exposed to oxygen. Writing the weight of the container down makes it easy to judge how much and which containers to use in a brew.
Aim to use the LME sooner rather than later and store cool/cold and in the dark.
If you get some sort of growth, scoop this out with a sanitised spoon including some of the extract just under the growth.
All LME that does not come straight out of a can should be dissolved in water and boiled prior to adding to your fermenter.