In recent times, wheat flour bakery products have been increasingly affected by Mesentericus disease (bread ropiness), which is a serious problem for bakeries [1]. This problem is generated by a relatively heterogeneous microbial population of bacteria belonging to the Bacillus genus. It is known that there is a direct correlation between the content of bioactive compounds and the antibacterial potential. In the case of fruit of the dog rose, the R. canina and R. damascena varieties showed antimicrobial activity against E. coli, B. cereus, P. aeruginosa, S. typhimurium and MRSA [2]. The objectives of the researches were to examine in vitro and in vivo the antimicrobial effect of direct contact of fruit powder, seabuckthorn and dog-rose fruit with B. subtilis microorganisms in order to reduce the risk of bread ropiness. The direct antimicrobial effect was analyzed in vitro by screening the implanted powder by the agar diffusion method. Determination of the influence of vegetable powders in vivo was performed by the baking sample method. Bread samples were obtained from superior quality wheat flour, with various additions of vegetable powder in concentrations of 1; 2 and 3 %. It was found that the fruit powder and white seabuckthorn marc antimicrobial activity against B. subtilis is 1.4 times higher than the one of fruit powder and dog-rose fruit marc. Monitoring of bread samples with vegetal addition and without vegetal addition during 24...120 hours showed that a 1 % addition of vegetable powder already substantially reduces the risk of bread ropiness. The increase of the vegetable powder concentration from 1...3 % in wheat flour bakery products affected by B. subtilis and B. mesentericus reduces the risk of rope spoilage for up to 5 days.