The monograph summarizes the results of studies on the effect of antioxidants on the growth and physiological activity of yeastS. serevisiae VCM-Y-823, LC-14, LV-7, as well as the quality of yeast during drying. The mechanism of action of antioxidants on bread-making yeast cells is substantiated . On the test strains E. coli is established by the genoprotective effect of the culture fluid of yeast S. serevisiae grown in the presence of antioxidants; investigated the effect of yeast with improved biotechnological properties and antioxidant action on the quality of bakery products and flour confectionery products with specified consumer properties.