Antifungal Activity of Lactic Acid Bacteria Isolated from Kimchi Against Aspergillus fumigatus
Open accessAbstract
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.
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
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)
Experimental — accuracy not yet measured
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Cites
The neighbor-joining method: a new method for reconstructing phylogenetic trees.
Saitou, N., & Nei, M. (1987) · Molecular Biology and Evolution · doi:10.1093/oxfordjournals.molbev.a040454 · Cited by 59,962 · see citing works
Pitt, J. I., & Hocking, A. D. (1997) · Springer eBooks · doi:10.1007/978-0-387-92207-2 · Cited by 4,544 · see citing works
Bacteriocins of lactic acid bacteria
Klaenhammer, T. R. (1988) · Biochimie · doi:10.1016/0300-9084(88)90206-4 · Cited by 1,544 · see citing works
Biopreservation by lactic acid bacteria
Stiles, M. E. (1996) · Antonie van Leeuwenhoek · doi:10.1007/bf00395940 · Cited by 736 · see citing works
Lavermicocca, P., Valerio, F., Evidente, A., Lazzaroni, S., Corsetti, A., & Gobbetti, M. (2000) · Applied and Environmental Microbiology · doi:10.1128/aem.66.9.4084-4090.2000 · Cited by 654 · see citing works
Ström, K., Sjögren, J., Broberg, A., & Schnürer, J. (2002) · Applied and Environmental Microbiology · doi:10.1128/aem.68.9.4322-4327.2002 · Cited by 627 · see citing works
Nigam, P. S. N., Armour, G., Banat, I. M., Singh, D. N., & Marchant, R. (2000) · Bioresource Technology · doi:10.1016/s0960-8524(99)00123-6 · Cited by 626 · see citing works
Antagonistic activities of lactic acid bacteria in food and feed fermentations
Lindgren, S., & Dobrogosz, W. J. (1990) · FEMS Microbiology Letters · doi:10.1111/j.1574-6968.1990.tb04885.x · Cited by 585 · see citing works
Magnusson, J., & Schnürer, J. (2001) · Applied and Environmental Microbiology · doi:10.1128/aem.67.1.1-5.2001 · Cited by 515 · see citing works
Broad and complex antifungal activity among environmental isolates of lactic acid bacteria
Magnusson, J., Ström, K., Roos, S., Sjögren, J., & Schnürer, J. (2003) · FEMS Microbiology Letters · doi:10.1016/s0378-1097(02)01207-7 · Cited by 461 · see citing works
Nielsen, P. V., & Ríos, R. (2000) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(00)00343-3 · Cited by 442 · see citing works
Antimicrobial Activity of Lactic Acid Bacteria Against Listeria monocytogenes
Harris, L. J., Daeschel, M. A., Stiles, M. E., & Klaenhammer, T. R. (1989) · Journal of Food Protection · doi:10.4315/0362-028x-52.6.384 · Cited by 362 · see citing works
New types of antimicrobial compounds produced by Lactobacillus plantarum
Niku-Paavola, M.-L., Laitila, A., Mattila, T., & Haikara, A. (1999) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.1999.00632.x · Cited by 354 · see citing works
Microbial removal of hazardous organic compounds
Kobayashi, H. A., & Rittmann, B. E. (1982) · Environmental Science & Technology · doi:10.1021/es00097a002 · Cited by 349 · see citing works
Genetics and Biotechnology of Lactic Acid Bacteria
Gasson, M. J., & de Vos, W. M. (1994) · Springer eBooks · doi:10.1007/978-94-011-1340-3 · Cited by 303 · see citing works
Okkers, D. J., Dicks, L. M. T., Silvester, M., Joubert, J. J., & Odendaal, H. J. (1999) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.1999.00918.x · Cited by 213 · see citing works
Biodegradation Kinetics of Phenanthrene Partitioned into the Micellar Phase of Nonionic Surfactants
Guha, S., & Jaffé, P. R. (1996) · Environmental Science & Technology · doi:10.1021/es950385z · Cited by 203 · see citing works
Campbell‐Platt, G. (1999) · Food Control · doi:10.1016/s0956-7135(98)00132-7 · Cited by 169 · see citing works
Yuki, N., Watanabe, K., Mike, A., Tagami, Y., Tanaka, R., Ohwaki, M., & Morotomi, M. (1999) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(99)00029-x · Cited by 163 · see citing works
Bacteriocins of lactic acid bacteria
Dodd, H. M., & Gasson, M. J. (1994) · Springer eBooks · doi:10.1007/978-94-011-1340-3_5 · Cited by 156 · see citing works
Cabo, M. L., Braber, A. F., & Koenraad, P. M. F. J. (2002) · Journal of Food Protection · doi:10.4315/0362-028x-65.8.1309 · Cited by 113 · see citing works
Inhibition of Growth and Aflatoxin Production of Aspergillus flavus by Lactobacillus Species
Gourama, H., & Bullerman, L. B. (1995) · Journal of Food Protection · doi:10.4315/0362-028x-58.11.1249 · Cited by 112 · see citing works
YOON, J.-H., LEE, S. T., Kim, S., Kim, W., Goodfellow, M., & Park, Y. (1997) · International Journal of Systematic Bacteriology · doi:10.1099/00207713-47-1-111 · Cited by 107 · see citing works
Interaction between Streptococcus lactis and Aspergillus flavus on production of aflatoxin
Coallier-Ascah, J., & Idziak, E. S. (1985) · Applied and Environmental Microbiology · doi:10.1128/aem.49.1.163-167.1985 · Cited by 85 · see citing works
Kumeda, Y., Asao, T., Takahashi, H., & Ichinoe, M. (2003) · FEMS Microbiology Ecology · doi:10.1016/s0168-6496(03)00154-5 · Cited by 50 · see citing works
Growth and Aflaxtoxin Production by Aspergillus parasiticus in the Presence of Lactobacillus casei
El-Gendy, S. M., & Marth, E. H. (1981) · Journal of Food Protection · doi:10.4315/0362-028x-44.3.211 · Cited by 42 · see citing works
Occurrence and survival of enterotoxigenic Bacillus cereus in some Nigerian flour-based foods
Yusuf, I. Z., Umoh, V. J., & Ahmad, A. E.-F. (1992) · Food Control · doi:10.1016/0956-7135(92)90099-v · Cited by 20 · see citing works
Lee, H. J., Park, C. S., Joo, Y. J., Kim, S. H., Yoon, J. H., Ha, J.-I., Hwang, I. K., Ahn, J. S., & Mheen, T. I. (1999) · KRIBB Repository · Cited by 14 · see citing works
Bacteriocin produced by Lactobacillus curvatus SE1 isolated from Kimchi
Kim, S.-K., Lee, E., Park, K., & Jun, H.-K. (1998) · Journal of Microbiology and Biotechnology · Cited by 13 · see citing works
Nickelsen, L. E., & Jakobsen, M. H. (1997) · Food Control · doi:10.1016/s0956-7135(97)00007-8 · Cited by 12 · see citing works
Isolation of a Bacteriocin-producing Lactobacillus plantarum Strain from Kimchi
Kim, H.-T., Park, J.-Y., Lee, G. G., & Kim, J. H. (2003) · Food Science and Biotechnology · Cited by 10 · see citing works
Self-citation
Flagged first, then by citations
Cited by
Sorted by citations
Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food
Park, K., Jeong, J., Lee, Y.-E., & Daily, J. W. (2014) · Journal of Medicinal Food · doi:10.1089/jmf.2013.3083 · Cited by 471 · see citing works
Lactic acid bacteria as antifungal and anti-mycotoxigenic agents: A comprehensive review
Sadiq, F. A., Yan, B., Tian, F., Zhao, J., Zhang, H., & Chen, W. (2019) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12481 · Cited by 313 · see citing works
Diversity and Control of Spoilage Fungi in Dairy Products: An Update
Garnier, L., Valence, F., & Mounier, J. (2017) · Microorganisms · doi:10.3390/microorganisms5030042 · Cited by 301 · see citing works
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
“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 – 158].”
Reale, A., Renzo, T. D., Rossi, F., Zotta, T., Iacumin, L., Preziuso, M., Parente, E., Sorrentino, E., & Coppola, R. (2014) · LWT · doi:10.1016/j.lwt.2014.10.022 · Cited by 125 · see citing works
Rather, I. A., Seo, B. J., Rejish Kumar, V. J., Choi, U.-H., Choi, K.-H., Lim, J., & Park, Y.-H. (2013) · Letters in Applied Microbiology · doi:10.1111/lam.12077 · Cited by 103 · see citing works
Bhattacharya, D., Nanda, P. K., Pateiro, M., Lorenzo, J. M., Dhar, P., & Das, A. K. (2022) · Microorganisms · doi:10.3390/microorganisms10102058 · Cited by 98 · see citing works
Fidan, H., Esatbeyoglu, T., Šimat, V., Trif, M., Tabanelli, G., Kostka, T., Montanari, C., Ibrahim, S. A., & Özoğul, F. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.101741 · Cited by 97 · see citing works
Alijani, Z., Amini, J., Ashengroph, M., & Bahramnejad, B. (2019) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2019.108276 · Cited by 96 · see citing works
Antifungal-activity-producing lactic acid bacteria as biocontrol agents in plants
Gajbhiye, M. H., & Kapadnis, B. P. (2016) · Biocontrol Science and Technology · doi:10.1080/09583157.2016.1213793 · Cited by 93 · see citing works
Herman, A. (2018) · Current Microbiology · doi:10.1007/s00284-018-1492-2 · Cited by 83 · see citing works
Does kimchi deserve the status of a probiotic food?
Cha, J., Kim, Y. B., Park, S.-E., Lee, S. H., Roh, S. W., Son, H.-S., & Whon, T. W. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2170319 · Cited by 80 · see citing works
Ahmadova, A., Todorov, S. D., Sfaxi, I. H., Choiset, Y., Rabesona, H., Messaoudi, S., Kuliev, A. A., Franco, B. D. G. D. M., Chobert, J., & Haertlé, T. (2013) · Anaerobe · doi:10.1016/j.anaerobe.2013.01.003 · Cited by 59 · see citing works
Berg, S., Dennis, P. G., Paungfoo‐Lonhienne, C., Anderson, J. M., Robinson, N., Brackin, R., Royle, A., Bella, L. D., & Schmidt, S. (2019) · Biology and Fertility of Soils · doi:10.1007/s00374-019-01412-4 · Cited by 45 · see citing works
Evaluation of ginsenoside bioconversion of lactic acid bacteria isolated from kimchi
Park, B., Hwang, H., Lee, J., Sohn, S.-O., Lee, S. H., Jung, M. Y., Lim, H. I., Park, H. W., & Lee, J. (2016) · Journal of Ginseng Research · doi:10.1016/j.jgr.2016.10.003 · Cited by 43 · see citing works
Bian, X., Muhammad, Z., Evivie, S. E., Luo, G., Xu, M., & Huo, G. (2016) · Food Control · doi:10.1016/j.foodcont.2016.02.004 · Cited by 39 · see citing works
Antibacterial Activity of Lactic Acid Bacteria to Improve Shelf Life of Raw Meat
Hernández-Aquino, S., Miranda‐Romero, L. A., Fujikawa, H., Maldonado-Simán, E. D. J., & Alarcón‐Zúñiga, B. (2019) · Biocontrol Science · doi:10.4265/bio.24.185 · Cited by 39 · see citing works
Leska, A., Nowak, A., Szulc, J., Motyl, I., & Czarnecka, K. H. (2022) · Pathogens · doi:10.3390/pathogens11111367 · Cited by 32 · see citing works
Missaoui, J., Saïdane, D., Mzoughi, R., & Minervini, F. (2019) · Microorganisms · doi:10.3390/microorganisms7120709 · Cited by 27 · see citing works
Antifungal effecats of Lactobacillus species isolated from local dairy products
Rafieian‐Kopaei, M., Karami, S., Ardakani, M. R., Zahedi, E., Bahmani, M., Mahmoodnia, L., & Hamzavi, H. (2017) · International Journal of Pharmaceutical Investigation · doi:10.4103/jphi.jphi_9_17 · Cited by 26 · see citing works
Houssni, I. E., Khedid, K., Zahidi, A., & Hassikou, R. (2023) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2023.102702 · Cited by 23 · see citing works
Inhibition of Aflatoxin Production ofAspergillus flavusbyLactobacillus casei
Chang, I., & Kim, J.-D. (2007) · Mycobiology · doi:10.4489/myco.2007.35.2.076 · Cited by 23 · see citing works
Self-citationInteractions between invasive fungi and symbiotic bacteria
Wang, F., Xin, C., Liu, J., Ran, Z., Zhao, C., & Song, Z. (2020) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-020-02913-3 · Cited by 22 · see citing works
Effect of Fungi on Metabolite Changes in Kimchi During Fermentation
Seo, S.-H., Park, S.-E., Kim, E.-J., Cho, K., Kwon, S. J., & Son, H.-S. (2020) · Molecules · doi:10.3390/molecules25215040 · Cited by 16 · see citing works
Jaini, M. F. M., Roslan, N. F., Yusof, M. T., Saidi, N. B., Ramli, N., Zainudin, N. A. I. M., & Hashim, A. M. (2022) · Pertanika journal of tropical agricultural science · doi:10.47836/pjtas.45.1.12 · Cited by 15 · see citing works
Food Bio-Preservation: An Overview with Particular Attention to Lactobacillus plantarum
Khalil, N., Dabour, N., El-Ziney, M. G., & Kheadr, E. (2021) · Alexandria Journal of Food Science and Technology · doi:10.21608/ajfs.2021.187135 · Cited by 14 · see citing works
Padmaja, P. B., & Sellamuthu, P. S. (2016) · Toxin Reviews · doi:10.1080/15569543.2016.1178147 · Cited by 13 · see citing works
Kimchi (Korean Fermented Vegetables) as a Probiotic Food
Park, K., & Jeong, J. (2015) · Elsevier eBooks · doi:10.1016/b978-0-12-802189-7.00026-5 · Cited by 11 · see citing works
Kwon, Y., Park, Y.-K., Chang, H., & Ju, S.-Y. (2016) · Journal of Medicinal Food · doi:10.1089/jmf.2016.3760 · Cited by 11 · see citing works
Priyanka, V., Ramesha, A., Gayathri, D., & Vasudha, M. (2020) · Journal of Food Science and Technology · doi:10.1007/s13197-020-04732-8 · Cited by 10 · see citing works
Soundharrajan, I., Muthusamy, K., Han, O., Lee, H. J., Purushothaman, S., Kim, D., & Choi, K. C. (2020) · Applied Sciences · doi:10.3390/app10217855 · Cited by 9 · see citing works
Alijani, Z., Amini, J., Karimi, K., & Pertot, I. (2022) · Plants · doi:10.3390/plants12010154 · Cited by 9 · see citing works
Das, S., Mandal, V., & Mandal, N. C. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.15066 · Cited by 8 · see citing works
Šarić, G. K., Rapčan, I., Potočnik, I., Sarajlić, A., & Majić, I. (2021) · Zemdirbyste-Agriculture · doi:10.13080/z-a.2021.108.020 · Cited by 8 · see citing works
Lakhlifi, T., Es‐sbata, I., oirdi, S. E., Aamri, L. E., Zouhair, R., & Belhaj, A. (2021) · Food Biotechnology · doi:10.1080/08905436.2021.1980004 · Cited by 8 · see citing works
Tatsadjieu, L. N., Roger, T., & Funtong, C. M. M. (2016) · American journal of microbiological research · doi:10.12691/ajmr-4-4-1 · Cited by 7 · see citing works
Antifungal activity of lactic acid bacteria of Lactobacillus genus
Klewicka, E., & Lipińska, L. (2016) · Zywnosc-nauka Technologia Jakosc · doi:10.15193/zntj/2016/104/098 · Cited by 5 · see citing works
Therapeutic Potential of Different Probiotic Foods
Christie, J. A., & Andrea, S. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-822909-5.00027-7 · Cited by 4 · see citing works
Fukuba, J. A., Sela, D. A., Gibbons, J. G., Moore, M. D., & Kinchla, A. J. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.101985 · Cited by 3 · see citing works
ORGANIC ACIDS PRODUCTION AND ANTAGONISTIC EFFECT OF SOME STRAINS OF PROBIOTICS
Hauka, F., Selim, A. E. I., El-Sawah, M. M. A., & Rashad, E. M. (2014) · Journal of Agricultural Chemistry and Biotechnology · doi:10.21608/jacb.2014.49886 · Cited by 3 · see citing works
Khan-Mohammadi, S. (2022) · Mljekarstvo/Mljekarstvo.com · doi:10.15567/mljekarstvo.2023.0103 · Cited by 3 · see citing works
Role of probiotics in the management of fungal infections
Chaudhari, A., Bharti, A. H., & Dwivedi, M. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-823733-5.00015-5 · Cited by 2 · see citing works
Alhanbali, I. A., Abdulsalam, L., Abubakari, S.-A., Garba, F. R., Khalil, A. B., & Saleh, T. A. (2025) · Bioresource Technology Reports · doi:10.1016/j.biteb.2025.102496 · Cited by 1 · see citing works
Truc, N. T. N., & Phong, N. V. (2020) · Acta Horticulturae · doi:10.17660/actahortic.2020.1293.36 · Cited by 1 · see citing works
Antifungal components produced from lactic acid bacteria.
Akpınar, D. D., & Kılıç, G. B. (2012) · GIDA - Journal of Food
Mustafa, L. B., Al-bayatı, A. I. N., Albayati, D., & Özkoç, İ. (2024) · International Journal of Secondary Metabolite · doi:10.21448/ijsm.1385251
Al-Sandooq, D., & Hussein, H. (2026) · IRAQI JOURNAL OF AGRICULTURAL SCIENCES · doi:10.36103/6a9tje84
Sur, P., Jana, H., Paira, M. K., Shit, P., & Gauri, S. S. (2026) · Research Square · doi:10.21203/rs.3.rs-9314471/v1
- Authors
- Kim, J.-D.
- Affiliations
- Inha University (KR)
- Corresponding author
- Kim, Jeong-Dong
- Venue
- Mycobiology
- Publisher
- Mycobiology (KAMJE)
- Published
- 2005
- Volume
- 33
- Issue
- 4
- Pages
- 210
- ISSN
- 1229-8093 (ISSN-L)
- PMC
- PMC3774889
- 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
- green
- www.ncbi.nlm.nih.gov
- Licence
- 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
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review