The aim of this study was to attempt to assess the impact of Zn (II) (0,05 and 0,12 mg⋅dm^-3) to media with glucose and corn mashes on the selected features and fermentation activity of distillery yeast. Zn (II) supplementation had no effect on changing the dynamics of fermentation and ethanol yield from glucose for all strains studied, while the efficiency of starch fermentation by Saccharomyces cerevisiae D2 was decreased. Saccharomyces cerevisiae Safethanol 3035 yeast obtain greater ethanol yield from starch with added 0.12 mg⋅dm^-3 Zn (II) and Saccharomyces diastaticus ATCC 13007 – in both doses of Zn (II). Cells of all tested strains from samples fermented with Zn (II) at a dose of 0.12 mg⋅dm^-3 by the best physiological state was characterized. Appendix Zn (II) induced a greater increase in biomass of the yeast Saccharomyces diastaticus ATCC 13007 and Schwanniomyces occidentalis ATCC 48086. No significant effect of Zn (II) on the size yeast cells was observed.

The objective of the research was to prepare a meat product technology and to determine the effect of probiotic microflora on the physiochemical properties of the product. Research material were pork ham and probiotic bacteria strain Lactobacillus casei LOCK 0900 (patent No. P-382761). The scope of research included the production and evaluation of raw ripening probiotic products. Physicochemical evaluation was made by measuring of color parameters in the system of the CIE L * a * b * and CIE L * C * H⁰, acidity, ORP, TBARS values, water activity. Measured the relative content of Mb, MbO2, MetMb and overall dye content of heme (OZB) in muscle tissue. Following this study found the development and influence of added probiotic strain on the growth of acidity of the product. Application of Lactobacillus casei LOCK 0900 production raw ham ripening resulted in changes in the oxidation of fats (which is expressed by a lower TBARS values), changes oxidation-reduction potential, transformation myoglobin and parameters of color compared to the sample without added probiotic.

The aim of this investigation was to report the lipase location in yeast Yarrowia lipolytica KKP 379 and relationship extracellular lipase activity with cell growth. During yeast culture in bioreactor, optical density (OD) and enzymatic activity of supernatant were measured. Intracellular lipase activity was determined before and after cell wall damage. Comparison and details for Yarrowia lipolytica KKP 379 lipase activity was determined by the chromatographic method, using ethyl oleate as substrate. The results showed that the yeast Yarrowia lipolytica KKP 379 produce extra- and intracellular lipase. Extracellular lipase activity is cell growth dependent.