Abstract. The article presents the results of theoretical and experimental research on the expediency of using dry leavens and yeast cultures in bread kvass technology, which are used in various branches of the food industry and at the household level. The characteristics of yeast and lactic acid bacteria used in the technologies of fermented beverages are given. The possibility of using dry sourdoughs Acidolact VIVO, Yogurt VIVO, Kvass VIVO, Bifivit VIVO, Streptosan VIVO to ensure the intensification of the production process of bread kvass has been determined. The characteristics of sourdough starters, the content of microorganism cultures in them, the prospects of using them for fermenting sourdough wort are given.

Comparative characteristics of the use of pure yeast culture Saccharomyses cerevisiae MP-10 with dry starters are given. This can be important in industrial technology. The dynamics of changes in dry matter and titrated acidity during the fermentation of fermented wort with certain starter cultures were studied. Fermentation took place using a pure yeast culture Saccharomyses cerevisiae MP-10 at temperatures of 30 and 36 ⁰C. The influence of temperature on the physiological activity of yeast during combined alcoholic and lactic acid fermentation under different technological regimes was investigated. The organoleptic parameters of bread kvass using sourdough starters were determined. Based on the results of research into the wort fermentation process and organoleptic evaluation of the finished product, recommendations for the industrial production of bread kvass were provided. Manufacturers of kvass bread using dry starters are recommended to use a pure culture of yeast Saccharomyses cerevisiae MP-10. It has been proven that the use of this yeast culture in combination with dry starters allows to intensify the technological process, in particular at elevated temperatures, to improve the organoleptic qualities of finished products.