In the context of growing consumer demand for clean label foods, antifungal cultures offer alternatives tochemical preservatives for the reduction of food fungal spoilage. Selected binary combinations of lactobacillistrains were recently successfully used to inhibit Penicillium commune and Mucor racemosus in four dairy products.Our aim was to identify the compounds most likely involved in their antifungal activity. Four chromatographicmethods, targeting 56 antifungal compounds as well as volatiles, were combined. Overall, 53 antifungalcompounds were detected, of which 33 were in significantly higher amounts in at least one productinoculated with an antifungal culture compared to the controls. They were present at concentrations below theirMIC and thus could act in synergy. Among them, the most commonly identified were acetic, hydroxyphenyllactic,phenyllactic, 3-phenylpropanoic, 3-(4-hydroxyphenyl)propanoic and 5-oxopyrrolidine-2-carboxylicacids, diacetyl, acetoin, and an unidentified volatile. This extensive study contributes to improve theknowledge about the action mode of antifungal lactobacilli.