FIELD: microbiology, food industry. SUBSTANCE: method is based on combined culturing baking yeast and propionic acid bacteria. At laboratory stage propionic acid bacteria are cultured separately from yeast on malt-molasses medium in the presence of yeast autolysate and corn extract and they are added together with the sowing yeast at the first industrial stage of pure baking yeast culture growing at ratio = 1:0.1. Method ensures to improve conditions of yeast culturing, enhance yeast resistance to nitrophitizing and putrid bacteria and provides resistance to potato bread sickness in the process of bread production. EFFECT: improved method of yeast culturing. 1 ex
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