In recent years, the awareness and willingness of consumers to consume healthy food has
grown significantly. In order to meet these needs, scientists are looking for innovative …

Adaptive laboratory evolution (ALE) is an innovative approach for the generation of evolved
microbial strains with desired characteristics, by implementing the rules of natural selection …

Microorganisms are known to be natural oil producers in their cellular compartments.
Microorganisms that accumulate more than 20% w/w of lipids on a cell dry weight basis are …

Current energy security and climate change policies encourage the development and
utilization of bioenergy. Oleaginous yeasts provide a particularly attractive platform for the …

Diverse health benefits are associated with dietary consumption of omega-3 long-chain
polyunsaturated fatty acids (ω-3 LC-PUFA), particularly docosahexaenoic acid (DHA) and …

Biotechnologically useful yeast strains have been receiving important attention worldwide
for the demand of a wide range of industries. Rhodotorula mucilaginosa is recognized as a …

Background Growing evidence points to a link between specific fatty acids ingested through
the diet and human health. Chain length, saturation degree, and position of double bonds in …

Diatoms are unicellular photosynthetic microalgae existing ubiquitously in marine and
freshwater environments. This review focuses on high-value compounds produced from …

Yarrowia lipolytica, an oleagineous species of yeast, is a carrier of various important
nutrients. The biomass of this yeast is an extensive source of protein, exogenous amino …

Microalgae have been reported to exhibit mutualistic interactions with other microorganisms
like bacteria, filamentous fungi, and yeast and help each other co-exist. The potential of …