# Characterization of a Collection of Natural Oleogenic Yeasts to Identify Promising Producers of Food Oil Analogues

## TL;DR

This study explores natural oil-producing yeasts to find alternatives for food oil production, identifying three promising strains.

## Contribution

The paper introduces a new collection of natural oleogenic yeasts and identifies three with high potential for producing food oil analogues.

## Key findings

- A collection of 100 yeast strains was created, with 31 identified as oleaginous.
- Three yeast strains showed potential for producing edible oil analogues.
- Fatty acid profiles and lipidome compositions were analyzed for biotechnological applications.

## Abstract

The production of fats and oils represents a task that is in demand in a variety of industries, including the food industry. Presently, the predominant method of acquiring them is through the processing of plant and animal products, a process that substantially increases the cost of production at all stages. Oleaginous yeasts can serve as an alternative source for obtaining edible oils, as demonstrated by yeast strains employed in the development of palm oil analogues. In this study, we created and characterized a collection of oil-producing yeast species obtained from various natural sources. These species were identified using MALDI-TOF and Sanger sequencing. The isolates were qualitatively and quantitatively tested for their ability to grow on various culture media compositions. The oil-producing strains were characterized by their fatty acid profile and lipidome composition. In addition, we evaluated the biotechnological potential of these organisms as producers of fatty acid- and fat-related products. As a result, the collection contains 100 strains, 31 of which are oleaginous yeasts, and three strains show potential as promising producers of edible oil analogues. Our research demonstrates the benefits of searching for and studying natural yeast strains, both from a fundamental science perspective and for the creation of future innovative biotechnological solutions in the food industry.