Microorganisms as sources of oils
By Jean-Marc Nicaud. 2013
100 citations recorded by the source corpus.
A number of microorganism belonging to the genera of yeast, fungi, bacteria and microalgae have ability to accumulate substantial amounts of oil, sometimes up to an even in excess of 70% of their biomass weight under specific cultivation conditions. For nearly 100 years, the commercial opportunities of using microorganisms as sources of oils have been continuously examined. Although it was evident that microbial oils could never compete commercially with the major commodity plant oils, there were commercially opportunities for the production of some of the higher valued oils. Today, with the great progress of metabolic and genetic engineering, the developments are focus on the high value oils containing important polyunsaturated or specific fatty acids. Such oils have the potential to be used in different applications area as food, feed and oleochemistry. This review is covering the related researches about different oleaginous microorganisms for lipids production and microbial oils biosynthesis process. In add, the lipid metabolism, metabolic engineering strategies to increase lipid production and the economics of microbial oils production are introduced.
Subfields: Molecular Biology, Renewable Energy, Sustainability and the Environment
View Paper: https://www.semanticscholar.org/paper/e16c06ef792ef51f070d41df05f539980f81090a
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In Molecular Biology
In Renewable Energy, Sustainability and the Environment
Citations in the corpus
- Yarrowia lipolytica as an Oleaginous Cell Factory Platform for Production of Fatty Acid-Based Biofuel and Bioproducts (2014, background): “Higher ratios may reduce lipid yield and increase citric acid and other undesired byproducts (Rossi et al., 2011; Thevenieau and Nicaud, 2013).”
- Oleaginous Yeasts as Cell Factories for the Sustainable Production of Microbial Lipids by the Valorization of Agri-Food Wastes (2021, background): “Yarrowia lipolytica is considered the model organism for this class of microorganisms due to its unique physiological characteristics [46].”