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When we think of fungi in the context of food, the first image that springs to mind is probably mushrooms. The second is usually how to prevent food going mouldy and mould inhibitors have found a very useful place in the market, reducing spoilage, prolonging shelf-life and keeping down prices in the fresh produce and bakery sectors. However, delve beneath the surface and fungi can be found to have an enormous number and range of uses, though nowhere near approaching the 100,000 or so species of the fungi themselves. Their capacity to grow anywhere, from the richest of soils, to the bleakest of environments, from air conditioning systems to the Antarctic have required them to employ a remarkable range chemicals in order to survive. http://www.cabi.org/datapage.asp?iDocID=1223