Clostridium spp. induce late blowing in cheese; irregular cracks are one of texture and flavor problems, including putrid taste. Thermal inactivation, centrifugation, increased salt concentration, storing at low temperatures, microfiltration or bactofugation of milk, and nitrate or lysozyme addition are all suggested solutions for the late blowing problem that arises during the in storage. Alternative and effective applications are needed to prevent the formation of Clostridium spp. in cheese, as current ideas are both legal limitations and their efficacy is insufficient. With the use of metabolites produced by LAB or bacteriocin-producing microorganism as a starter culture, the importance of inactivating pathogenic or spoilage microorganisms is increasing day by day. The accumulation of acidic end products such as lactic acid, volatile organic acids, and ethanol, along with hydrogen peroxide, has a significant inhibitory effect on gram-positive and gram-negative bacteria in fermentation conditions where lactic acid bacteria are the prevalent flora. At pH 5, lactic acid play a part as an effective inhibitor of spore-forming bacteria. Lactic acid is used to prevent microorganism growth in fermented and pickled foods. It is most commonly used in the food industry. In previous studies, it was determined that lactic acid bacteria showed bioprotective properties against clostridium species.