There is considerable potential for propolis, a complex compound with antibacterial capabilities, to be used as a preservative in dairy manufacturing. This study aimed to study the antifungal effect against four pathogenic fungi including Aspergillus flavus, Aspergillus niger, Penicillium corylophilum and Rhizopus stolinefer. In order to determine antifungal properties, the ethanolic extract of propolis was provided and then added to potato dextrose agar media as 100, 200, 400 and 800 µg/ ml. The study's statistical findings demonstrated that pure propolis extracts work better at boosting concentrations against infections' mycelial development. Additionally, propolis ethanol extracts had an antifungal effect on the fungi that were being examined. Moreover, the tested fungi are very affected by all the tested concentrations. The concentration of 800 µg/ml was the inhibitoriest of three concentrations studied; it showed more than 50% inhibition against all tested fungi.