Fuente: WIPO "dairy products" A lactobacillus paracasei TY—F15 to which the accession number of CGMCC No. 25742 isassigned. The lactobacillus paracaseì TY—F15 has the capability of inhibiting fungal growth.Using the lactobacillus paracasei as an auxiliary starter to ferment cow milk may delay molddevelopment in fermented milk, such that the fermented milk may be stored by more than 22days at 10°C, and a storage period of the fermented milk is prolonged by more than 10d-28dcompared with fermented milk that is not added with the TY-F15. The fermented milk mayalso be stored more than 6 days at room temperature of 25°C, such that the storage period isprolonged by more than 2d-8d compared with the fermented milk that is not added with theTY—F15, and a tissue state is better than a tissue state that is not added with the TY—F15.