Lipolytic activity of seven yeast strains: Candida famata MI1a, C. intermedia BI2a, C. kefyr PII1b, C. sphaerica FII7a, Geotrichum penicillatum EII6a, Saccharomy- ces kluyveri BII3a and Yarrowia lipolytica PII6a was investigated. These strains representing yeast species occurring in mould cheese Rokpol are potential cheese co-starters. The extra and intracellular lipolytic activity of the yeast was analyzed against tributyrine and p-nitrophenyl derivatives of fatty acids. Also their ability to hydrolyze bovine milk fat was assayed. It was shown that generally activity of extracellular yeast lipases were higher than of intracellular enzymes. The most lipolytic were strains Y. lipolytica PII6a and C. sphaeri- ca FII7a, which preferentially hydrolyzed butyrate p-nitrophenyl derivative and release the highest amounts of oleic acid from milk fat.
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