Antifungal mechanism of Lactiplantibacillus plantarum P10 against Aspergillus niger and its in-situ biopreservative application in Chinese steamed bread

• L. plantarum P10 shows inhibitory activity against food spoilage microorganism. • Antifungal mechanism of P10 was elucidated from the levels of spores and mycelium. • Promising bio-preservation effect of P10 was evidenced in Chinese steamed bread. • This study could provide scientific basis for P10 as starter in food preservation.