Abstract: 132 strains of Lactobacillus preserved in the laboratory were screened for inhibition by Fusarium verticillium JF-5-1. The results showed that 17 strains of lactic acid bacteria exhibited good characteristics of inhibiting Fusarium verticilliium. Strain 91 had a strong inhibitory effect on Fusarium verticillium,and was screened and identified as Lactobacillus rhamnosus by 16S rDNA. Furthermore,a preliminary investigation of the fungal inhibitory substance produced by this strain was conducted. The supernatant was insensitive to papain and trypsin,and had good thermal stability. Heat treatment did not change the bacteriostatic properties. When pH was 5,the bacteriostatic rate drops rapidly to 25.0%. When the pH was greater than or equal to 5.5,the antibacterial activity of strain 91 was completely lost. Therefore,it was preliminarily speculated that the bacteriostatic substance might be an organic acid,and the minimum bacteriostatic concentration was 8.0 mg/mL. The lactic acid bacteria selected in this study could be used in corn and other food mold prevention,which could inhibit the infection of Fusarium verticilliium on food with green and safe,and would have a very broad application prospect.