The objectives of this study are to investigate the antifungal activity of lactic acid bacteria isolated from four samples of bread sourdough prepared using traditional methods, made from flour and sterile water, fermented goat's milk, lemon juice, with three chopped garlic cloves added to one sample. 78 lactic isolates are isolated, 63% rod-shaped and 37 % cocci, with positive Gram and negative catalase. The antifungal activity of these lactic isolates was assessed in vitro by two methods: a direct confrontation test with Fusarium globosum and a double-layer diffusion test against four antagonistic fungi: Aspergillus niger, Alternaria angustiovoidea, Aspergillus flavus and Fusarium globosum, previously isolated from contaminated vegetables. The first screening results showed that 24.35 % of the lactic isolates had antifungal activity. While with the second test, we have identified six strains that were more active against molds, strains BL03 and BL49 are the most active, strains BL11 and BL43 showed moderate activity and strain BL56 is the least active. The phenotypic characterization of the six most active lactic bacteria was confirmed by molecular identification, particularly 16S rDNA sequencing and MALDI-TOF mass spectrometry. The bacterial isolates BL03 and BL49 are of particular interest for their antifungal potential, and this study aims to characterize their mode of action and assess their efficacy in a biopreservation context.