This study evaluates the potential use of protective cultures to improve the microbial quality of vacuum-packed raw Atlantic salmon. The inhibitory properties of 16 selected lactic acid bacteria and bifidobacteria against 32 spoilage organisms were characterized. As the food matrix and natural microflora of the product can affect the inhibitory effect, the best inhibitory strain, Lactococcus lactis ssp. lactis, was also tested in vacuum-packed salmon. As a result, L. lactis treated products had 3-days prolonged shelf life when compared to nontreated fish. In addition, the usage of L. lactis did not change the organoleptical and textural properties of the fish. This study shows that Lactococcus lactis might be applied to increase shelf life of vacuum-packed raw fish stored at refrigeration temperatures.