Background: Despite the extensive research carried out to develop natural antifungal
preservatives for food applications, there are very limited antifungal agents available to inhibit the
growth of spoilage fungi in processed foods.
Scope and Approach: Therefore, this review summarizes the discovery and development of antifungal
peptides using lactic acid bacteria fermentation to prevent food spoilage by fungi. The focus
of this review will be on the identification of antifungal peptides, potential sources, the possible
modes of action and properties of peptides considered to inhibit the growth of spoilage fungi.
Key Findings and Conclusions: Antifungal peptides generated by certain lactic acid bacteria
strains have a high potential for applications in a broad range of foods. The mechanism of peptides
antifungal activity is related to their properties such as low molecular weight, concentration and
secondary structure. The antifungal peptides were proposed to be used as bio-preservatives to reduce
and/or replace chemical preservatives.