Abstract: The invention relates to the use of L. casei ssp. paracasei for imparting antifungal properties to a fermented dairy product, and particularly for inhibiting the growth of molds of the Ascomycetes class in said product.

Abstract: The present disclosure relates to packaged long shelf life edible products, in particular dairy products, comprising tamarind extract, neb neb extract and weak organic acids. These packaged long shelf life edible products can be stored during at least 12 months under conditions of high temperature and high humidity level. The present disclosure also describes the manufacturing process for making the same.

Abstract: The invention relates to the use of L. casei ssp. paracasei for imparting antifungal properties to a fermented dairy product, and particularly for inhibiting the growth of moulds of the Ascomycetes class in said product.

Abstract: The invention relates to a process for sterilizing a food product with a low water content, the food product being contaminated by microorganisms, in particular chocolate or a chocolate analogue, the process being remarkable in that the water activity (Aw) of said food product is raised to a value of more than about 0.7, preferably more than 0.8, in that the hydrated food product undergoes a thermal sterilization step and in that water is eliminated so as to recover an essentially sterile food product with a low water content with a contamination, in particular of sporulaceous bacteria, at least 1000 times lower (log 3) than the contaminated starting product, and in particular less than 1 CFU/g. The invention also relates to the sterilized food product and food compositions comprising said product.