Here's one you'll probably not get from anyone else:
This may sound odd, but my father-in-law used to store the raw wheat he'd use to make bread at home, in barrels in his shed/garage.  The barrels were plastic lined and had air tight seals.  He would fill each barrel with wheat then add dry ice - enough such that the carbon dioxide would replace all the oxygen.  He'd test the level of gas by lowering a lit match into the barrel and when it went out, that's were the CO2 level was.  As long as the wheat was kept dry it would last forever.  He'd extract the wheat by gently spooning it out and letting the CO2 flow back into the barrel.  If you have a lab with access to a CO2 tank you could use that.  I don't know of any fungi that will survive in a non-oxygenated environment.  I tried it while at Colorado State University and it worked beautifully.    


Timothy J. Haley
Entomologist
USDA-FS-Forest Health Protection
2500 Shreveport Hwy
Pineville, LA  71360-2009
office phone:  (318) 473-7282
cell phone:  (318) 419-7270
FAX:  (318) 473-7292
email:  thaley@fs.fed.us