Moulds are important spoilage organisms in different foods. Moreover, the presence of moulds with the concomitant production of allergenic spores, and possibly mycotoxins, makes them a serious potential health hazard. The reduction of mould in food and prevention of its development during storage is of great interest industrially where developing efficient and safe strategies of food preservation are critical. In this context, the application of biopreservation strategies (i.e. the use of microrganisms and /or their metabolites) could be a useful tool to prevent spoilage and extend the food...