The object of this study was to evaluate the ability of 113 yeast strains isolated from Polish blue-veined cheese for the production of extracellular and intracellular proteolytic and lipolytic enzymes. Examined yeast strains belonged to 7 species: Candida famata, C. sphaerica, C. intermedia, C. kefyr, Geotrichum penicillatum, Yarrowia lipolytica and Saccharomyces kluyveri. The cultivation was performed in the shake-flasks experiment in medium YCG containing yeast extract – glucose – casein. Extracellular proteolytic activity was determined at pH 3.0 and pH 7.5 towards hemoglobin and casein, respectively. The activities of carboxypeptidase, diand tripeptidase and aminopeptidase were tested as well. In addition, extracellular lipolytic activity was investigated by well-diffusion test. It was demonstrated that differences in the extracellular and intracellular activity of lipolytic and proteolytic enzymes depended not only on the species, but also on yeast strain within a species. All the yeast species under evaluation produced extracellular lipases and their activity ranged from 7 U·mg^-1 (for C. famata) to 90 U·mg^-1 (for Y. lipolytica). Intracellular lipolytic activity was observed for all yeast strains (with the exception of two belonging to C. intermedia and C. famata species) however, the maximum level of 78 U·mg^-1 was obtained for Y. lipolytica and C. sphaerica strains. Y. lipolytica strains showed comparatively high activities of extraand intracellular proteases active towards casein (47 and 93 U·mg^-1, respectively) and the highest activities of extracellular proteases hydrolyzing hemoglobin (417–457 U·mg^-1). Moreover, Y. lipolytica yeast strains had a high carboxy-, di and tripeptidase activities.

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