摘要：Yeast and molds appear to be important spoilage microorganisms in stored food and feed. Yeast and molds create deterioration in taste, smell, appearance of especially milk and meat products, bread, fruit juices, jam and tomato paste and led to quality and economic losses as well as cause a variety of health problems by producing mycotoxins. Increasing consumer demands for non processed food and reduction in chemical preservation in the food industry led to an increase the number of studies related to possible usage of lactic acid bacteria as biopreservatives against yeast and mold growth. The use of lactic acid bacteria in food industry as biopreservative against mold and yeast such as Aspergillus, Fusarium and Candida is becoming widespread because of antifungal components like organic acids, hydogen peroxide, reuterin, fatty acids, cyclic dipeptides produced by different lactic acid bacteria such as Lactobacillus plantarum, L. rhamnosus and L. reuteri . In this review, antifungal components produced by lactic acid bacteria and their properties are explained.
