Wasted food is one of the major problems of modern society in several areas. Due to their proper nutritional composition, wasted bakery products are interesting in the usage in production of various substances, including production of starter cultures. These certain microorganisms are often used in the food industry to ensure adequate product safety and quality, as well as sensory and nutritional improvements. Bacteria, yeast, and molds, which are found in various fermented products (for example in wine, dairy, and soy products) are starter cultures. For successful growth the fermented sugars and amino acids, which can be obtained by enzymes from starch and protein from wasted bakery products, are needed and are present in wasted bakery products. Even though the research area is inadequate, some resources confirm the possibility of growth of starter cultures in wasted bakery products’ substrates. Wasted bread was mixed with water as well as the enzymes, compound was then centrifugated, the yeast extract was added to supernatant and pH was stabilized to 5,6 – substrate was well successful for the growth of mold (Rhizopus, Aspergillus, Penicillium roqueforti), and when the yeast extract was swapped with concentrate of wheat protein, it was successful for the growth of lactic acid bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. For the growth of Saccharomyces cerevisiae, the diluted substrate with added potassium and ammonium ions showed the most success.
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