Chin-khún, ia̍h sī khún-lūi, ko͘-lūi, sī ko͘ chham chi̍t-kóa seng-bu̍t ê chóng-ha̍p, sio̍k tī chin-he̍k seng-bu̍t, iā-chiū-sī Latin-miâ hō chò Fungi ê 1 ê kài, in tī sin-thé goā-khaú siau-hoà chia̍h-mi̍h, chiah koh kā êng-ióng-sò͘ (nutrient) ê hun-chú khip-siu ji̍p-khì sè-pau--nih. Ko͘ ham sè-khún tī toā-hūn ê seng-thài-hē sī seng-bu̍t sí-thé ê hun-kái-chiá (decomposers). Chin chē ko͘ ham pa̍t chióng seng-bu̍t ū tiōng-iàu ê kiōng-seng koan-hē. Si̍t-bu̍t ham ko͘ ê mycorrhizal kiōng-seng hiān-siōng put-chí-á tiōng-iàu, 90% í-siōng ê si̍t-bu̍t tio̍h khò chit chióng kiōng-seng chiah oa̍h ē lo̍h. Jîn-lūi mā chin chia̍p lī-liōng ko͘, pí-lūn kóng kek be̍h-á-chiú ia̍h chò pháng ê sî ēng kàⁿ-bó (yeast) lâi hoat-kàⁿ (fermentation), iah sī chèng siông-jiông, hiuⁿ-ko͘, ... lâi chia̍h.
