**1. Introduction**

LAB have a long history in preserving foods from spoilage microorganisms - they are commonly used in food fermentation, may produce several metabolites with beneficial health effects and, thus, are generally recognized as safe (GRAS). The increasing resistance of food spoilage microorganisms to current preservatives, the consumer's high demand for safe, minimally processed foods and the hazards associated with the use of high doses of chemical preservatives has led to the need for finding safer alternatives in food preservation. The application of LAB with the simultaneous control of factors that affect fungal growth can help to minimize food spoilage. The selection and addition of novel isolates of LAB may be the key to reducing the use of chemicals, enhancing nutrients and extend the shelf life of bakery products. In this chapter, the focus will be on the use of LAB as biopreservative agents to extend the shelf life of bakery products and the inhibition of the common spoilage fungi of bread.
