## 1 Introduction  
In recent decades, a number of recently discovered pathogenic microorganisms has rapidly grown, and their resistance to antibiotics or antifungals has increased as a result of the excessive use of antibiotics, antifungals and immunosuppressants (drugs that suppress the function of the immune system) [1,2]. Therefore, the attention of scientists has focused on finding new ways to inactivate unwanted microorganisms (ideally without the side effects or potential enhancement of microorganism resistance). This problem has led to the introduction of a new interdisciplinary field called plasma medicine that combines physics, biology and chemistry in exploring new possibilities for food sterilization, sterilization of medical equipment and tools or direct therapeutic treatments of various diseases. Plasma technologies and their applications in the food and biomedical industries have become one of the latest trends in the scientific research of our century. Plasma used for food or living tissue exposure must operate with a neutral gas temperature of around 20-50 \({}^{\circ}\)C to prevent a degradation of vitamins, proteins and other biological and biologically active substances, or to prevent an injury or the discomfort of living organisms in the case of biomedical applications [3, 4, 5, 6, 7, 8, 9]. On the other hand,the used gas must be sufficiently activated, which means that it must contain a high concentration of reactive particles (ions, radicals, excited species) initiating microbial inactivation. These conditions can be very efficiently fulfilled by the atmospheric pressure nonthermal plasma (APNTP, also called Cold atmospheric plasma--CAP), where the neutral gas temperature (temperature related to the kinetic motion of heavy particles-atoms, molecules and ions) remains close to the environment, but the temperature of free electrons usually reaches thousands of Kelvin. Using conventional gases such as air or argon, it is possible to produce Reactive oxygen species (ROS) and Reactive nitrogen species (RNS) [10,11], ozone [1], oxides and peroxides [2] in a very short time. In addition, nonthermal plasmas efficiently produce ultraviolet (UV) radiation in the UVC region and vacuum ultraviolet (VUV) radiation, which both have strong antimicrobial effects [12, 13, 14]. Devices [15] effectively producing such type of plasma are based on the corona discharge [16], dielectric barrier discharge (DBD) [17], atmospheric pressure glow discharge [18], plasma beam or nanosecond pulsed discharge [19]. In the food industry, plasma is mainly used to sterilize equipment and instruments, and studies are being carried out on the possible application of plasma for the sterilization of fruit and fruit juices, mainly due to the proven integrity of vitamins and active substances [20]. In biomedical applications, plasma is also used for the sterilization of equipment and tools, and several pilot studies focus on the treatment of skin diseases, cancer or superficial injuries [3,21]. Different systems were used for the study of selected yeast properties after plasma exposure. The yeast proteomics were studied using both discharges in the gaseous phase and in gaseous bubbles in the liquid phase [22]. The corona discharge was used for the apoptosis study of _Saccharomyces cerevisiae_ in [23]. The role of oxidative stress in the yeast apoptosis after the exposure to the transient spark discharge was evaluated in [24]. Studies of various discharges for the antifermentation treatment of juices, mainly apple juice, are relatively popular. The corona discharge was used by [20,25], and the transient spark was used for this purpose in [26]. The gliding arc discharge was used for the cold sterilization of tomato juice in [27]. A few studies were also completed using the surface discharge for the determination of the selected active species role in the direct tissue treatment [28,29]. Our recently developed surface wave-initiated microwave torch [30, 31, 32, 33, 34, 35] can also be a source of low-temperature plasma.