Antifungal activities of volatile substances generated by yeast isolated from Iranian commercial cheese

► Candida maltosa NP9 which was isolated from fermented food inhibit growth of fungus. ► C. maltosa NP9 generated volatile antifungal substances. ► The antifungal substances were identified as isoamyl acetate and isoamyl alcohol. ► Antifungal activity of isoamyl alcohol was higher than that of isoamyl acetate. ► Isoamyl alcohol inhibited spore germination of 15 kinds of fungi at 20 μl/dish.