[en] Summary: The aim of this present research was to study the antifungal properties of lactic acid bacteria (LAB) isolated from fermented Mill flour and fermented cassava in order to use them for biopreservation. Antifungal activity of these LAB were assessed in MRS solid medium against food spoilage moulds as Aspergillus niger MUCL 28699, Aspergillus niger CWBIF194, Aspergillus tubingensis MP1 and Penicillium crustosum MY1. Three strains, Lactobacillus plantarum VE56, Weissella cibaria FMF4B16 and Weissella paramesenteroides LC11 were selected among 116 for their strongest inhibitory activity and their broad inhibitory spectrum against food moulds. The 4-fold concentrated supernatant of L. plantarum VE56 and W. paramesenteroides LC11 had the strongest inhibitory activity to compare to W. cibaria FMF4B16. The antifungal activity of the cell-free supernatant was pH dependent and insensitive to proteolytic enzymes action suggesting that the inhibitory activity was due to other compounds than proteins. The identification of antifungal compounds by chromatographic studies highlighted the production of phenyllactic acid by the three strains. In addition, 2-hydroxy-3-methylpentanoic acid and 2-hydroxy-4-methylpentanoic acid were produced by L. plantarum VE56 and W. paramesenteroides LC11. However, the concentration assessed in the supernatant was lower than the minimal inhibitory concentration showing a synergic action of all these produced compounds. The effect of the antifungal supernatant of L. plantarum VE56 and W. paramesenteroides LC11 on Aspergillus flavus NRRL 3357 resulted to an inhibition of conidial development and aflatoxin B1 production which was reflected in decreased gene expression of brlA (conidiophore specific transcription factor) and laeA (global regulator of secondary metabolism). These two bacteria also delayed Penicillium expansum MUCL 14498 conidial development in bread.