In order to mime the standard traditional Mozzarella storage conditions, we added LFH into the governing liquid in which Mozzarella cheese floats without modifying factors as pH, concentration of cations or buffering the governing liquid, known to increase the antimicrobial efficacy of LFH against P. fluorescens ATCC 948 (Del Olmo et al., 2008) and therefore probably effective also against wild pseudomonads. The application of 50 mg mL 1 of LFH, corresponding to about 2.0 mg mL 1 of LfcinB, was usually able to delay the growth of mesophilic bacterial population, pseudo- monads and coliforms. In particular, we observed a higher anti- microbial activity against the microbial populations of samples B and C, both with higher contamination of non-lactic acid bacteria than against those of sample A