1. The use of bacteria of the species L.casei ssp.paracasei to impart antifungal properties to a fermented dairy product. ! 2. A method of inhibiting the development of mold of the Ascomycetes class (Ascomycetes) in a fermented milk product, characterized in that it involves the fermentation of a milk substrate in the presence of a bacterium of the species L.casei ssp.paracasei for a time sufficient for the appearance of antifungal activity in the substrate. ! 3. The method according to claim 2, characterized in that the amount of said bacterium of the species L.casei ssp.paracasei used to seed a milk substrate for said fermentation is at least 106 CFU per gram of milk substrate. ! 4. The method according to claim 3, characterized in that the amount of said bacteria of the species L.casei ssp.paracasei used to seed a milk substrate for said fermentation is at least 107 CFU per gram of milk substrate. ! 5. The method according to claim 2, characterized in that the fermentation of the specified milk substrate is carried out for at least 5 hours! 6. The method according to claim 2, characterized in that it includes, if necessary, bringing the pH of the fermentable substrate to a value greater than 4.! 7. The method according to claim 2, characterized in that said bacterium of the species L.casei ssp.paracasei is a bacterium of strain CNCM I-1518. ! 8. The method according to claim 2, characterized in that said mold of the class of ascomycetes belongs to the genus Penicillium.1. Применение бактерии вида L.casei ssp.paracasei для придания противогрибковых свойств ферментированному молочному продукту. ! 2. Способ ингибирования развития плесени класса аскомицетов (Ascomycetes) в ферментированном молочном продукте, отличающийся тем, что он включает ферментацию молочного субстрата в присутствии бактерии вида L.casei ssp.paracasei в течение времени, достаточного для появления в субстрате противогрибковой активности. ! 3. Способ по п.2, отличающийся тем, что количество указа
