الفهرس 
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Abstract
Food grade lactic acid bacteria were isolated from dairy products (Laban Zeer, Laban Rayeb and Kariesh cheese)A total of about 169 bacterial isolates picked and tested for screening of lactic acid bacteria. The 169 bacterial isolates were examined morphologically.The antifungal screening of the 108 LAB isolates were performed against three indicator moulds of Penicillium spp. (P.chrysogenum, P. funiculosum and p. requefortii).Varying degrees of inhibition were detected against the moulds.. The 9 of antifungal-LAB isolates that showed a wide range of inhibition against all indicator moulds under study.The 9 LAB isolates belonging to the genera lactococcu, lactobacillus, enterococcus and pediococcus. The technological properties of tested strains indicated the high performance activity for acid production or proteolysis activity .Addition of antifungal LAB as adjunct culture retarded, to varying degrees, the outgrowth of airborne fungi beside strong effect of the supernatant against mould growth on the surface of the cheeses.. On the other hand, the supernatant inhibit almost totally the growth of fungi up to 45 days.