A fungus (pronounced /ˈfʌŋɡəs/; pl. fungi)) is a member of a large group of eukaryotic organisms that includes microorganisms such as yeasts and molds (or moulds: see spelling differences), as well as the more familiar mushrooms. These organisms are classified as a kingdom, Fungi (pronounced /ˈfʌndʒaɪ/ or /ˈfʌŋɡaɪ/), that is separate from plants, animals and bacteria.
Food features:Most fungi grow as hyphae, which are cylindrical, thread-like structures 2–10 µm in diameter and up to several centimeters in length. Hyphae grow at their tips (apices); new hyphae are typically formed by emergence of new tips along existing hyphae by a process called branching, or occasionally growing hyphal tips bifurcate (fork) giving rise to two parallel-growing hyphae.
Dietotherapy function:They have long been used as a direct source of food, such as mushrooms and truffles, as a leavening agent for bread, and in fermentation of various food products, such as wine, beer, and soy sauce.