1. The use of at least one strain of lactic acid bacteria resistant to nisin to reduce post-oxidation in a food product. The use of claim 1, wherein the lactic acid bacteria is selected from the group consisting of Lactobacillus helveticus, L. delbrueckii subsp. bulgaricus, L. delbrueckii subsp. delbrueckii, L. delbrueckii subsp. lactis, L. casei, L. paracasei, L. acidophilus, L. rhamnosus, L. plantarum, L. reuteri, L. brevis and L. fermentum. 3. The use of claim 2, wherein the lactic acid bacteria are substantially selected from L. helveticus, L. delbrueckii and their subspecies, in particular L. delbrueckii subsp. bulgaricus. 4. The use of claim 3, wherein the lactic acid bacteria is selected from the group consisting of CNCM I-4452, CNCM I-4453 and CNCM I-4454.5. The use of PP. 1-4, in which the strains have a resistance to nisin of at least 6.25 μg / ml M.I.C., in particular at least 12.5 μg / ml M.I.C.6. The use of PP. 1-4, in which the food product is selected from the group consisting of dairy products, fruit juices, vegetable products, infant formula, milk powder. 7. The use of PP. 1-4, in which the fermented products are selected from the group consisting of fermented dairy products, fermented juices, fermented vegetable products. A method for reducing post-oxidation in food products, comprising the step of adding at least one nisin resistant lactic acid bacteria strain to the food product matrix. The method of claim 8, wherein the lactic acid bacteria is selected from the group consisting of Lactobacillus helveticus, L. bulgaricus, L. casei, L. paracasei, L. acidophilus, L. rhamnosus, L. plantarum, L. reuteri, L. delbrueckii subsp. bulgaricus and L. fermentum. 10. The method of claim 9, wherein the lactic acid bacteria is selected from the group consisting of CNCM I-4452, CNCM I-4453 and CNCM I-4454.11. The method according to PP. 8-10, in which the strains are resistant to nisin n1. Применение по меньшей мере одного штамма молочнокислых бактерий, устойчив
