This study aims to identify and investigate antifungal activity of
LAB isolated from herbs, fruits and vegetables against moulds
commonly associated with cheese spoilage, with a focus on Penicillium
commune which is a major cheese spoilage mould (Hocking,
1994). Those LAB with anti-mould activity were then tested for
their abilities to prevent mould growth when applied to cottage
cheese, with the future perspective of using them in cheese
preservation.