The effect of storage moisture and temperature on the microbiological quality of rapeseed cake and middlings was determined. Samples of rapeseed cake and middlings, with moisture levels of 9 and 11%, were stored in pressure chambers at temperature of 20 and 30°C for a period of 120 days. The design of the pressure chambers ensured simulation of storage conditions such as those in industrial silos. Changes in the microbiological parameters of the rapeseed cake and middlings ie total numbers of fungi, and numbers of lipolytic and proteolytic fungi, were assayed prior to storage and after 120 days of storage. The study showed that both storage temperature and moisture of the materials under study significantly affected the values of microbiological parameters of rapeseed cake and middlings.