The growth dynamics of the oxidative imperfect yeast strain Candida maltosa YP1 isolated from the surface of fruit yoghurt was studied in relation to the lactic acid concentration ranging from 0 to 1.6% (w/v). The maximal specific growth rate of 0.36 h<sup>&ndash;1</sup> and minimal lag-phase duration of 2.9 h were found in the glucose solution without lactic acid at 25&deg;C. The decrease of the natural logarithm of both the specific growth rate (ln &micro;) and the lag-phase prolongation (ln ) in the dependence on the increase of lactic acid concentration (0&ndash;1.59%) was significantly linear (ln&nbsp;&micro; = &ndash;1.1458 &ndash; 0.6056 c; R<sup>2</sup><sub>(&micro;) </sub>= 0.9526; ln l = 1.0141 + 1.9766 c; R<sup>2</sup><sub>() </sub>= 0.9577). Based on these equations, the prediction of the time necessary for C. maltosa YP1 to reach 1 &times; 10<sup>6</sup> CFU/ml in the dependance on lactic acid concentration and, the initial density of the yeast culture was calculated. For example, C. maltosa YP1 was able to reach the level of 1 &times; 10<sup>6</sup> CFU/ml in a model glucose solution at the initial concentration N<sub>0</sub> = 1 CFU/ml, 0.9% lactic acid and 25&deg;C within 2 d. The growth predictions presented indicate a considerable resistance of C. maltosa YP1 to lactic acid in the concentration of up to 1.3% (w/v). &nbsp;