Steering Fatty Acid Composition of Yeast Microbial Oil via Genetic Modification and Bioprocess Adjustment

The increasing demand for palm oil has drastic effects on the ecosystem, as its production is not sustainable. To that end, developing a sustainable alternative to fatty acids and oils is urgent and of utmost interest. Oils produced by oleaginous yeasts present a promising solution, particularly because the fatty acid profile of the oil produced by these yeasts is comparable to that of plant-based oils and fats. The fatty acid composition of the oil determines its physiological properties, thereby determining its potential applications. Accordingly, the production of microbial oil with an optimal composition profile for a specific application is of great importance. In this study, we evaluated the variation that occurred in fatty acid composition due to different cultivation parameters (temperature, C/N ratio, carbon, and nitrogen sources) and applied genetic modifications to improve the lipid accumulation of Cutaneotrichosporon oleaginosus and Yarrowia lipolytica. We showed that specific fatty acid profiles associated with a particular application can be obtained by carefully selecting the microorganism and cultivation conditions.