Wheat germ -a product of deep processing of wheat grain is a native plant component with high nutritional and biological value. Due to the valuable biochemical composition and high functional and technological properties of the wheat germ, it has significant prospects for use in food, confectionery, perfumery industry and medicine. It has been established that ascorbic, succinic and fumaric acids effectively reduce the activity of enzymes that determine the storage capacity of wheat germ. It has been proven that compositional mixtures of succinic, ascorbic, and fumaric acids suppress the activity of the enzymes of the embryo in a non-competitive type of inhibition. The important problem of increasing the shelf life of a valuable by-product of domestic production has been solved, while respecting the concept of resource saving.