FIELD: biotechnologies.
SUBSTANCE: invention pertains to the use of L. casei ssp. paracasei CNCM 1-1518 strain for giving antimycotic properties to fermented dairy product. Inhibiting of mould development of ascomycete class in the said product is made by dairy substrate fermentation in presence of this strain for, at least, 5 hours. Thallome diameter after 7 days of incubation amounts 8.8±1 mm.
EFFECT: increase of antimycotic activity in fermented dairy product.
6 cl, 3 tbl, 4 ex
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