In this study, an attempt was made to use the Flavourzym enzymatic preparation to obtain yeast hydrolyzate from Saccharomyces uvarum yeast slurry. The slurry was subjected to the process of autolysis in the presence of 0.5% supplement of lactic acid and subsequently to hydrolysis for 3 h at the temperature of 50C with the use of the Flavourzym enzymatic preparation. The following were determined: dry substance, ash, soluble and crude protein, reducing sugars and nucleic acids. The 50% hydrolysis level was obtained and the content of nucleic acids was reduced by 77% in relation to the slurry. Functional qualities of the obtained hydrolyzate were determined. The hydrolizate exhibited higher solubility than the yeast slurry in the whole analyzed range (pH 1-10). As the hydrolizate is intended to be used as food additive, it was subjected to sensory analysis. The dilution index, constituting a measure of the detection threshold of the hydrolyzate added to food, was determined at 8% using the grading method. The same method was used to determine flavor notes. The most prominent were yeast, salty and mushroom taste. The obtained results indicate a suitability of the Flavourzym enzymatic preparation to produce yeast hydrolyzate, which in turn may be used as a component of functional foodstuffs.