1. Wprowadzenie. 2. Taksonomia i bioróżnorodność gatunku Yarrowia lipolytica. 3. Morfologia i fizjologia drożdży Yarrowia lipolytica. 4. Charakterystyka genetyczna Yarrowia lipolytica. 5. Biotechnologiczne znaczenie drożdży Yarrowia lipolytica. 5.1. Rola drożdży Yarrowia lipolytica w biotechnologii żywności. 5.2. Yarrowia lipolytica w ochronie środowiska. 5.3. Synteza białek enzymatycznych przez drożdże Yarrowia lipolytica. 6. Podsumowanie

Abstract: Yarrowia lipolytica is one of the most extensively studied “non-conventional” yeast. It is considered as nonpathogenic and several processes based on this organism were generally recognized as safe (GRAS) by the Food and Drug Administration (FDA, USA). Numerous unique physiological as well as biochemical properties exhibited by these microorganisms allow their wide use in biotechnology of food. High secretory capacity contributes to the production of a number of important metabolites, including organic acids, polyalcohols, carotenoids, aroma compounds, single cell oil or microbial surfactants. The sequenced genome and fairly well studied metabolism of this yeast species allows also for its usage as a model in numerous basic research in the field, including secretory protein, biogenesis of peroxisomes or lipid homeostasis. In this review, we have summarizedthe potential applications of the yeast Y. lipolytica, including the commercialization of some processes. The article provides also a synthetic description of the systematics, morphology and physiology of the species.

1. Introduction. 2. Taxonomy and biodiversity of species of Yarrowia lipolytica. 3. The morphology and physiology of the yeast Yarrowia lipolytica. 4. Genetic characteristics of Yarrowia lipolytica. 5. Biotechnological importance of yeast Yarrowia lipolytica. 5.1. The role of the yeast Yarrowia lipolytica in the biotechnology of food. 5.2. Yarrowia lipolytica in environmental protection. 5.3. Synthesis of enzymes by yeast Yarrowia lipolytica. 6. Summary