Abstract: In this study, compared the bacteriostatic effect of food microbes on Penicillium sp. of citrus fruits, and selected microbes in the control of citrus fruits decay. These food microbes were isolated in the laboratory from food products bought from local stores. The results showed that more than 40% of food microbes of different sources showed antifungal activity against Penicillium sp. in vitro tests, which might indicate the involvement of different modes of action in the interactions between these food microbes and Penicillium sp. The use of 0.5% CaCl2 in the soak suspension can improve the activity of these food microbes in some extent.

Key words: food microbes, Penicillium sp., antifungal activity