PROBLEM TO BE SOLVED: To provide a novel and useful lactic acid bacterium strain, a food having a unprecedented novel flavor, preservability, appropriateness for production, etc. using the lactic acid bacterium strain, and to provide a method for producing the same, and a method for comparing and confirming the antifungal capability.SOLUTION: A novel lactic acid producing bacterium Lactobacillus buchneri CS-5 strain (FERM P-22044) obtained from silage is cultured in a medium containing sugar to produce a fermentation flavor liquid. By adding the fermentation flavor liquid to foods, unprecedented unique flavor and fragrance can be added to the foods production time can be reduced and preservability can be improved, etc. The antifungal capability can be confirmed by counting the number of colonies on the agar-based medium after applying the fermentation flavor liquid and spore suspension of fungi and stationarily culturing the fungi, and by comparing the counted number of colonies with reference.
