Microorganisms, including yeasts and bacteria, have long been studied
as alternative sources of oils and fats [1, 2]. Microorganisms synthesize
lipids as a part of their metabolism, and as a source of energy. Some
species have been reported to accumulate more than 20% of their dry
cell mass in the form of lipids, and have been classified as “oleaginous”
microorganisms [3]. Moreover, some oleaginous yeast species are
particularly promising in this respect, as they can accumulate more
than 70% of their dry cell weight as lipids [3]. In addition to this
considerable capacity for lipid accumulation, oleaginous yeasts present
various fatty acid profiles. In particular, they synthesize valuable
polyunsaturated fatty acids, and are, therefore, a target of choice for
potential applications as a renewable raw material for energetic and
chemical production or as nutritional supplements. The analysis of the
international state of the art revealed that oleaginous microorganisms
have been studied over decades.