Fuente: WIPO "dairy products" A lactobacillus casei TY—F14 is assigned with the accession number of CGIVICC No. 25741. The Iactobacillus casei TY—F14 has the capability of obviously inhibiting fungal growth. Using the Iactobacillus casei as an auxiliary starter to ferment cow milk may delay mold development in fermented milk, such that a storage period of the fermented milk at 10°C may reach more than 34 days, and may be extended by more than 22d to 28d compared with no TY—F14 10 assisting in fermentation; and at a room temperature of 25°C, the storage period may reach more than 8 days, and may be extended by more than 4d-8d compared with no TY-F14 assisting in fermentation. In addition, compared with a commercial starter with no TY-F14 assisting in fermentation, fermentation time may be shortened by approximately 15.8%, and there is also no potential harm from chemical preservatives. 15 Fig. 8