Tailoring the fatty acid profile of microbial triglycerides in Ustilago maydis by adapting the cultivation conditions

Plant oils are found in a wide range of consumer products. However, concerns have been raised regarding the environmental impact of their production. This study explores a sustainable alternative by investigating how cultivation parameters influence the fatty acid composition of microbial triglycerides in Ustilago maydis . Batch cultivations were performed with varying carbon sources, oxygen availability, pH, organic acid addition, and nutrient limitations to assess their impact. Different carbon sources had a modest influence, while nutrient limitations significantly altered the fatty acid composition. Lower oxygen supplies reduced unsaturation and increased chain length. Moreover, a neutral pH favored longer chains, while a basic pH increased unsaturation. The addition of citric acid significantly boosted palmitic acid content by 36 %. These findings demonstrate the versatility of microbial triglyceride production and provide insights into tailoring fatty acid profiles for specific applications, to provide a well-suited sustainable alternative to common plant oils. • Nutrient limitations significantly alter fatty acid composition of triglycerides. • Lower oxygen supply results in longer, more saturated fatty acids. • Higher pH decreases saturation, while neutral pH maximizes fatty acid chain length. • Citric acid supplementation boosts palmitic acid content by 36 %. • Tailored microbial triglycerides serve as a substitute for conventional plant oils.