FIELD: food industry, biotechnology. SUBSTANCE: the method implies cultivating microorganisms grown upon plant raw material. As microorganisms' source, it is used spontaneous microbial cenosis of wine- making raw material to obtain saccharomycetes yeast. Cultivation is conducted under aerobic conditions at 20-40 C for 12-48 h, then obtained saccharomycetes yeast should be selected due to cellular size (1.5-3.0) x (3.0-6.0) mcm which develop about 4-5% alcohol upon wine-making raw material. Then they are replaced onto neutral nutritive substances at dry matter content ranged 5-60% for growing purpose till accumulation of not less than 2-3 billion cells/ml or 2-3 billion cells/g. Then grown cultures are used as a food semifinished product followed by preparing liquid or dry yeast ferments, or it is sterilized and dried up. As for another variant, food semifinished product is additionally fermented by bacterial cultures of probiotic properties. Food biologically active product is produced out of food semifinished one obtained according to any of the method's variants. End products provide daily human requirements in amino acids, vitamins, macro- and microelements and, also, other biologically active substances. EFFECT: simplified, resource-saving, economic method to obtain microbial protein-based biologically active food semifinished product and biologically active food products of new generation. 5 cl, 3 tbl, 5 ex
