ABSTRACT.
The conducted studies have shown the possibility of cultivating baking yeast in a nutrient medium with
the addition of salts of bioelements significant for humans. The viability of saccharomyces yeasts was assessed by their
lifting force (control 75 ± 3 min at 35 ± 2 °C). The replacement of table salt (2.0 % NaCl) in samples (n=50) with zinc sulfates Zn, copper Cu in compliance with dosages led to a decrease in lifting force by no more than 3.0 %, for manganese
sulfate Mn by no more than 9.0 % (p < 0.05), which is acceptable from the point of view of regulatory documentation
quality control of yeast semi-finished products. An increase in the concentration of copper, zinc and manganese causes a
deterioration in the growth and vital activity of yeast cells, with a 2-fold increase in zinc by 8.5 %, copper by 12.0 %, and
manganese by 13.0 %. With a 3-fold increase in zinc by 16.0 %, copper by 19.5 %, manganese by 27.0 %.
KEYWORDS: fortification, bread, bioelements, yeast.