Abstract
Publisher Summary This chapter focuses on yeast lipid biotechnology. Some yeast are potential producers of lipids similar to vegetable oils and fats. When considering the uneconomic fermentative synthesis of yeast lipids in reactors, a reorientation in the approach to develop processes for value-added lipids for use in food and medicine seems to be productive. As yeasts are polyploid in nature, similar to plants, they may be suitably engineered to synthesize novel lipids that may find utility in producing value-added oils and fats for use in the food and biomedicical industries. The cloning and expression of specific fatty acid synthetase genes to produce specific lipids still has a long way to go and recombinant DNA technology has not yet evolved a fruitful process for tailor-made yeast lipids. In addition, biochemical or chemical interesterifications of postharvest lipids for modified products seem productive to a certain extent; however, these processes are relatively time consuming and still require more research and development.
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