Cheese industry is always under the risk of microbiological contaminations. These contaminants can be either bacteria or fungal species; both affect the final product quality and acceptance. Globally, 20% of the cheese produced industrially is lost due to microbial contaminations. Fungal contaminations can be overcome by the usage of chemicals; sorbate, benzoate, natamycine, propionate, etc. or by natural biopreservatives such as protective cultures or some metabolites of antifungal cultures. Chemical preservatives have a legal limit for their usage and these limits are generally not effective to prevent the product from fungal growth. Also consumers demand goes toward the clean-labeled products and force the manufacturers to use bioprotectants if necessary. There are many types of bioprotectants commercially available with defined lactic acid bacteria combinations which are not so effective for some fungal species due to the species that they include. In this study, several lactic acid bacteria (LAB) strain has been selected to prepare efficient protective culture combinations e.g. Lactobacillus rhamnosus, Lactobacillus plantarum and Lactobacillus paracasei spp. paracasei. The maximum antifungal effect was determined by using mixed culture combination of lactic acid bacteria strains with equal volume. In cheese applications, 3x108 cfu/ml antifungal bacteria mixture including; Lactobacillus rhamnosus, Lactobacillus plantarum and Lactobacillus paracasei spp. paracasei, was inoculated into the curd before fermentation and found more effective than surface applications to the final products. In yoghurt production, same antifungal lactic acid bacteria mixture was found to be effective when applied before fermentation with 106 cfu/ml initial cell counts.