Cited by 48Probiotics and Fermented FoodsFood Quality and Safety StudiesEssential Oils and Antimicrobial Activity

Antifungal Activity of Lactic Acid Bacteria Isolated from Kimchi Against Aspergillus fumigatus

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Kim, Jeong-Dong·2005·Mycobiology

Abstract

More than 120 isolates of lactic acid bacteria obtained from Kimchi was screened for antifungal activity against Aspergillus fumigatus. Approximately 10% of the isolates showed inhibitory activity and only 4.16% (five isolates) exhibited strong activity against the indicator fungus A. fumigatus. The five isolates showed a wide rang of antifungal activity against A. flavus, Fusarium moniliforme, Penicillium commune, and Rhizopus oryzae. They were identified by 16S rDNA sequencing as Lactobacillus cruvatus, L. lactis subsp. lactis, L. casei, L. pentosus, and L. sakei. The effect of Lactobacillus on mycelial growth and fungal biomass as well as its ability to produce toxic compounds were determined. The results indicate that the three species, Lactobacillus casei, L. lactis subsp. lactis, and L. pentosus, are active against A. fumigatus.

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Crossref · 10.4489/myco.2005.33.4.210

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  • Filamentous fungi belonging to the genera Aspergillus, Fusarium, and Penicillium can grow on the cheese surface and produce mycotoxins that are highly toxic.

    “Filamentous fungi belonging to the genera Aspergillus, Fusarium, and Penicillium can grow on the cheese surface and produce mycotoxins that are highly toxic [133,138,150,156,157,158].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [156]

    The paper’s Abstract identifies Aspergillus, Fusarium, and Penicillium as fungi associated with food spoilage and says they produce mycotoxins posing serious potential health hazards. It does not say these fungi grow on cheese surfaces; that setting is not supported by this source. (LLM, conf=0.88)

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Authors
Kim, J.-D.
Affiliations
Inha University (KR)
Corresponding author
Kim, Jeong-Dong
Venue
Mycobiology
Published
2005
Volume
33
Issue
4
Pages
210
ISSN
1229-8093 (ISSN-L)
OpenAlex
W1997359568
Cited by
47
References
31
Citations by year
2026: 2 · 2025: 1 · 2024: 1 · 2023: 2 · 2022: 7 · 2021: 5 · 2020: 6 · 2019: 5 · 2018: 1 · 2017: 2 · 2016: 7 · 2015: 1 · 2014: 3 · 2013: 2 · 2012: 1
FWCI
0.56
Type
journal article
Language
en
Open access
Locations
  • Mycobiology (publishedVersion)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by-nc)
  • PubMed Central (publishedVersion, cc-by-nc)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
Keywords
lactic acid bacteria, kimchi, antifungal activity, Aspergillus fumigatus, Lactobacillus casei, Lactobacillus pentosus, Lactobacillus sakei, mycelial growth inhibition, fungal biomass, food spoilage fungi, 16S rRNA identification

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