Fuente: WIPO "dairy products" LACTOBACILLUS FERMENTUM TY—F13 AND APPLICATION THEREOF 5 A lactobacillus fermentum TY-F13 and an application thereof. The lactobacillus fermentum TY—Fl3 is assigned with the accession number of CGMCC No. 25740. The lactobacillus fermentum TY—Fl3 has the capability of obviously inhibiting fungal growth. Using the lactobacillus fermentum as an auxiliary starter may delay mold development in 10 fermented milk, such that the fermented milk may be stored by more than 22 days at 10°C, and a storage period is prolonged by more than lOd-20d compared with fermented milk that is not added with the TY—Fl3, and the fermented milk may also be stored more than 6 days at a room temperature of 25 °C, such that the storage period is prolonged by more than 2d-3 8d compared with the fermented milk that is not added with the TY—Fl3. In addition, 15 the TY—Fl3 may effectively improve post-acidification of a yogurt, and there is also no potential harm from chemical preservatives. Fig. 6a