WO2021163194A1 - Microbially produced palm oil substitutes - Google Patents

Microbially produced palm oil substitutes Download PDF

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Publication number
WO2021163194A1
WO2021163194A1 PCT/US2021/017458 US2021017458W WO2021163194A1 WO 2021163194 A1 WO2021163194 A1 WO 2021163194A1 US 2021017458 W US2021017458 W US 2021017458W WO 2021163194 A1 WO2021163194 A1 WO 2021163194A1
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WO
WIPO (PCT)
Prior art keywords
composition
microbial
oil
microbial oil
ppm
Prior art date
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Ceased
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PCT/US2021/017458
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English (en)
French (fr)
Inventor
Vladimir YONG-GONZALEZ
Harold M. Mcnamara
Shara TICKU
David Heller
Corentin MOEVUS
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C16 Biosciences Inc
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C16 Biosciences Inc
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Priority to BR112022015503A priority Critical patent/BR112022015503A2/pt
Priority to CA3167348A priority patent/CA3167348A1/en
Priority to KR1020227031436A priority patent/KR20220143872A/ko
Priority to JP2022548498A priority patent/JP2023513271A/ja
Priority to AU2021220796A priority patent/AU2021220796A1/en
Priority to EP21753607.7A priority patent/EP4103728A4/en
Priority to MX2022009806A priority patent/MX2022009806A/es
Priority to IL295395A priority patent/IL295395A/en
Application filed by C16 Biosciences Inc filed Critical C16 Biosciences Inc
Priority to CN202180025910.3A priority patent/CN115968405A/zh
Publication of WO2021163194A1 publication Critical patent/WO2021163194A1/en
Priority to US17/885,280 priority patent/US20230203549A1/en
Anticipated expiration legal-status Critical
Priority to CONC2022/0012777A priority patent/CO2022012777A2/es
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
    • C12P7/6436—Fatty acid esters
    • C12P7/6445—Glycerides
    • C12P7/6463—Glycerides obtained from glyceride producing microorganisms, e.g. single cell oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P7/00—Preparation of oxygen-containing organic compounds
    • C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
    • C12P7/6436—Fatty acid esters
    • C12P7/6445—Glycerides
    • C12P7/6472—Glycerides containing polyunsaturated fatty acid [PUFA] residues, i.e. having two or more double bonds in their backbone
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P23/00—Preparation of compounds containing a cyclohexene ring having an unsaturated side chain containing at least ten carbon atoms bound by conjugated double bonds, e.g. carotenes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P33/00—Preparation of steroids

Definitions

  • the present disclosure relates to environmentally friendly and sustainable alternatives to plant-derived palm oil.
  • the palm oil alternatives are produced by oleaginous microorganism and share one or more features with plant-derived palm oils. These alternatives may also be fractionated, treated, and/or derivatized based on their intended use.
  • Palm oil is currently the most widely produced vegetable oil on the planet, as it finds uses in the manufacture of a large variety of products. It is widely used in food, as a biofuel precursor, and in soaps and cosmetics. The global demand for palm oil is approximately 57 million tons and is steadily increasing. However, the high demand for palm oil has resulted in environmentally detrimental practices related to the expansion of plantations devoted to palm oil-producing plants. Palm oil production is a leading contributor to tropical deforestation, resulting in habitat destruction, increased carbon dioxide emissions, and local smog clouds across South East Asia.
  • the present disclosure provides a refined, bleached, and/or deodorized (RBD) microbial oil composition produced by an oleaginous yeast.
  • RBD refined, bleached, and/or deodorized microbial oil composition produced by an oleaginous yeast, wherein the composition comprises ergosterol and does not comprise campesterol, b-sitosterol, or stigmasterol.
  • the present disclosure provides a refined and/or deodorized microbial oil composition produced by an oleaginous yeast, wherein the composition comprises at least one pigment selected from the group consisting of carotene, torulene and torulorhodin and does not comprise chlorophyll.
  • the composition is bleached, thereby producing an RBD microbial oil composition, but wherein a measurable amount of the pigment remains.
  • the present disclosure provides a refined, bleached, and/or deodorized (RBD) microbial oil composition produced by an oleaginous yeast, wherein the composition is fractionable into two fractions, wherein the two fractions are microbial olein and microbial stearin, wherein each fraction comprises at least 10% of the composition’s original mass, and wherein the iodine value (IV) of the fractions differs by at least 10.
  • RBD deodorized
  • the present disclosure provides a microbial oil composition produced by an oleaginous yeast, wherein the composition comprises the following amounts of fatty acids relative to the total fatty acids: at least about 30% w/w saturated fatty acids with chain lengths between 16 and 18 carbons long; at least about 30% w/w unsaturated fatty acids with 18 carbon chain lengths; and less than about 30% w/w total polyunsaturated fatty acids.
  • the present disclosure provides a refined, bleached, and/or deodorized (RBD) microbial oil composition produced by an oleaginous yeast, wherein the composition has one or more characteristics similar to plant-derived palm oil selected from the group consisting of: apparent density, refractive index, saponification value, unsaponifiable matter, iodine value, slip melting point, fatty acid composition, triglyceride content, overall saturation level, and level of mono- and poly-unsaturated fatty acids.
  • RBD deodorized
  • the present disclosure provides a microbial oil composition produced by an oleaginous yeast, comprising: at least about 30% w/w saturated fatty acids with chain lengths between 16 and 18 carbons long; at least about 30% w/w unsaturated fatty acids with 18 carbon chain lengths; less than about 30% w/w total polyunsaturated fatty acids; at least about 50 ppm ergosterol; wherein the composition does not contain a phytosterol or chlorophyll, and wherein the composition has one or more characteristics similar to plant-derived palm oil selected from the group consisting of iodine value, triglyceride content, slip melting point, oxidative stability, and overall saturation level.
  • the composition comprises 10-45% C16 saturated fatty acid.
  • the composition comprises 10-70% Cl 8 unsaturated fatty acid.
  • the composition comprises 3-30% C18 saturated fatty acid.
  • the composition comprises a saponification value similar to that of plant-derived palm oil.
  • the composition comprises a saponification value of 150-210.
  • the composition comprises an iodine value similar to that of plant- derived palm oil.
  • the composition comprises an iodine value of 50-65.
  • the composition comprises a slip melting point similar to that of plant-derived palm oil.
  • the composition comprises a slip melting point of 30°C-40°C.
  • the composition comprises a saturated fatty acid composition similar to that of plant-derived palm oil.
  • the composition comprises a saturated fatty acid composition of at least 30%.
  • the composition comprises a saturated fatty acid composition of at most 70%.
  • the composition comprises an unsaturated fatty acid composition similar to that of plant-derived palm oil.
  • the composition comprises an unsaturated fatty acid composition of at least 30%. [27] In some embodiments, the composition comprises an unsaturated fatty acid composition of at most 70%.
  • the composition comprises a mono- and poly-unsaturated fatty acid composition similar to that of plant-derived palm oil.
  • the composition comprises 30-50% mono-unsaturated fatty acids as a percentage of overall fatty acids.
  • the composition comprises 5-25% poly-unsaturated fatty acids as a percentage of overall fatty acids.
  • the composition comprises a triglyceride content similar to that of plant-derived palm oil.
  • the composition comprises a triglyceride content of 90-98% as a percentage of overall glycerides.
  • the composition comprises less than 100 ppm of, comprises less than 50 ppm of, or does not comprise a sterol selected from a phytosterol, cholesterol, or a protothecasterol.
  • the composition comprises less than 100 ppm of, comprises less than 50 ppm of, or does not comprise a phytosterol.
  • the composition comprises less than 100 ppm of, comprises less than 50 ppm of, or does not comprise a phytosterol selected from the group consisting of campesterol, b-sitosterol, stigmasterol.
  • the composition comprises less than 100 ppm of, comprises less than 50 ppm of, or does not comprise cholesterol.
  • the composition comprises less than 100 ppm of, comprises less than 50 ppm of, or does not comprise protothecasterol.
  • the composition comprises ergosterol, comprises at least 50 ppm ergosterol, or comprises at least 100 ppm ergosterol.
  • the composition comprises an ergosterol content of at least 60% w/w as a percentage of overall sterols. [40] In some embodiments, the composition does not comprise a pigment.
  • the composition does not comprise chlorophyll.
  • the composition comprises a pigment selected from the group consisting of carotene, torulene and torulorhodin.
  • the composition comprises each of carotene, torulene and torulorhodin.
  • the composition comprises at least 10 ppm, at least 50 ppm, or at least 100 ppm carotene.
  • the composition comprises carotene, and wherein the carotene is b- carotene and/or a derivative thereof.
  • the composition comprises at least 10 ppm, at least 50 ppm, or at least 100 ppm torulene and/or a derivative thereof.
  • the composition comprises at least 10 ppm, at least 50 ppm, or at least 100 ppm torulorhodin and/or a derivative thereof.
  • the oleaginous yeast is a recombinant yeast.
  • the oleaginous yeast is of the genus Yarrowia, Candida, Rhodotorula, Rhodosporidium, Metschnikowia, Cryptococcus, Trichosporon, or Lipomyces.
  • the oleaginous yeast is of the genus Rhodosporidium.
  • the oleaginous yeast is of the species Rhodosporidium toruloides.
  • the composition is fractionable.
  • the composition may be fractionated into microbial olein and microbial stearin.
  • the composition may be fractionated into microbial olein and microbial stearin, and wherein each fraction comprises at least 10% of the composition’s starting mass.
  • the composition may be fractionated into microbial olein and microbial stearin, and wherein the iodine value (IV) of the fractions differs by at least 10.
  • the composition may be fractionated into microbial olein and microbial stearin, and wherein the IV of the fractions differs by at least 20.
  • the composition may be fractionated into microbial olein and microbial stearin, and wherein the IV of the fractions differs by at least 30.
  • the present disclosure provides a microbial oil composition produced by an oleaginous yeast, wherein the composition comprises: less than 10% w/w palmitic-palmitic- palmitic triglycerides; greater than 15% w/w palmitic-palmitic-oleic triglycerides; and greater than 15% w/w oleic-oleic-palmitic triglycerides.
  • said palmitic-palmitic-palmitic triglyceride content is between about 0.8% and 1.3% w/w.
  • said palmitic-palmitic-oleic triglyceride content is between about 16.9% and 28.2% w/w.
  • said oleic-oleic-palmitic triglyceride content is between about 15.7% and 26.0% w/w.
  • the composition further comprises a stearic-stearic-oleic triglyceride content of less than 10% w/w and a stearic-oleic-oleic triglyceride content of less than 10% w/w.
  • said stearic-stearic-oleic triglyceride content is between about 1.2% and 1.9% w/w.
  • said stearic-oleic-oleic triglyceride content is between about 3.2% and 5.4% w/w.
  • the present disclosure provides a microbial oil composition produced by an oleaginous yeast, wherein the composition comprises triglycerides, and wherein greater than 40% of said triglycerides have one unsaturated sidechain.
  • greater than 30% of said triglycerides have two unsaturated sidechains.
  • the present disclosure provides a microbial oil composition produced by an oleaginous yeast, wherein the composition comprises the following amounts of fatty acids relative to the total fatty acids: between about 7.0% and 35% stearic acid; between about 10% and 50% oleic acid; and between about 8% and 20% linoleic acid.
  • the present disclosure provides a method of producing a microbial oil composition according to any one of the foregoing embodiments, the method comprising the steps of: providing an oleaginous yeast and a carbon source, and culturing said oleaginous yeast, thereby producing said microbial oil.
  • the methods and compositions recited in International Patent Application No. PCT/US2021/015302, incorporated by reference herein, are employed in the compositions and methods of the disclosure.
  • the feedstocks of International Patent Application No. PCT/US2021/015302 are utilized in the compositions and methods of the present disclosure.
  • FIG. 1A shows a chromatogram of the fatty acid composition analysis of exemplary crude microbial oil
  • FIG. IB shows a chromatogram of the fatty acid composition analysis of exemplary crude palm oil
  • FIG. 1C shows a chromatogram of the fatty acid composition analysis of exemplary crude hybrid palm oil
  • FIG. ID shows a bar graph of representative fatty acid compositions of microbial oil and palm oil.
  • FIG. 2A shows a chromatogram of the triglyceride composition analysis of exemplary crude microbial oil
  • FIG. 2B shows a chromatogram of the triglyceride composition analysis of exemplary crude palm oil
  • FIG. 2C shows a chromatogram of the triglyceride composition analysis of exemplary crude hybrid palm oil
  • FIG. 3 shows a chromatogram of the tocopherols analysis of exemplary crude microbial oil, crude palm oil, and crude hybrid palm oil. Notable peaks are annotated, with “External ISTD” illustrating the location of the standard.
  • FIG. 4A-4B show the results of a fatty acid analysis of exemplary microbial oils of the disclosure produced by three illustrative strains of the oleaginous yeast R toruloides.
  • FIG. 4A shows the overall fatty acid composition broken down by percentage of poly -unsaturated fatty acid (PUFA), mono-unsaturated fatty acid (MUFA), and saturated fatty acid (SFA).
  • FIG. 4B shows the breakdown of the fatty acid composition for the microbial oils in terms of specific fatty acids.
  • FIG. 5A-5B show the results of fractionation on fatty acid composition for an exemplary microbial oil.
  • FIG. 5A shows the results of fractionation on overall fatty acid composition in terms of PUFA, MUFA, and SFA.
  • FIG. 5B shows the breakdown in terms of specific fatty acids for the crude microbial oil and each of the fractions.
  • FIG. 6A-6B show a visual comparison of fractionated microbial oils, non-fractionating microbial oil, and fractionated palm oil.
  • FIG. 6A left shows the visual results of fractionation on a microbial oil from R. toruloides ; on the right is a fractionated palm oil.
  • FIG. 6B shows the visual results of fractionation on a fractionable microbial oil (left) and a non-fractionating microbial oil (right).
  • FIG. 7A-7D show total ion chromatograms for four different oil samples: an exemplary R toruloides microbial oil of the disclosure (FIG. 7A); algae oil (FIG. 7B); crude palm oil (FIG. 7C); and refined, bleached, and deodorized (RBD) palm oil (FIG. 7D).
  • FIG. 7A an exemplary R toruloides microbial oil of the disclosure
  • FIG. 7B algae oil
  • FIG. 7C crude palm oil
  • RBD refined, bleached, and deodorized palm oil
  • FIG. 8 shows a representative extracted peak for a compound of interest (ergosterol-TMS) from the total ion chromatogram of an exemplary microbial oil of the present disclosure.
  • FIG. 9A-9E show the electron-ionization spectra for five different derivatized sterols spiked into crude palm oil: ergosterol-TMS (FIG. 9A); cholesterol-TMS (FIG. 9A); campesterol- TMS (FIG. 9A); sitosterol-TMS (FIG. 9A); and stigmasterol-TMS (FIG. 9A).
  • FIG. 10A-10B show the results of a carotenoid analysis of agricultural palm oil.
  • FIG. 10A shows the overall UV/Vis absorbance spectrum.
  • FIG. 10B shows the HPLC-DAD chromatogram with absorbance at 450 nm.
  • FIG. 11A-11B show the results of a carotenoid analysis of a strong acid-extracted exemplary R. toruloides microbial oil of the present disclosure.
  • FIG. 11A shows the overall UV/Vis absorbance spectrum.
  • FIG. 11B shows the HPLC-DAD chromatogram with absorbance at 450 nm.
  • FIG. 12A-12B show the results of a carotenoid analysis of a strong acid-extracted exemplary R. toruloides microbial oil of the present disclosure.
  • FIG. 12A shows the overall UV/Vis absorbance spectrum.
  • FIG. 12B shows the HPLC-DAD chromatogram with absorbance at 450 nm.
  • FIG. 13A-13B show the results of a carotenoid analysis of a weak acid-extracted exemplary R. toruloides microbial oil of the present disclosure.
  • FIG. 13A shows the overall UV/Vis absorbance spectrum.
  • FIG. 13B shows the HPLC-DAD chromatogram with absorbance at 450 nm.
  • FIG. 14A-14B show the results of a carotenoid analysis of a an acid-free extracted exemplary R. toruloides microbial oil of the present disclosure.
  • FIG. 14A shows the overall UV/Vis absorbance spectrum.
  • FIG. 14B shows the HPLC-DAD chromatogram with absorbance at 450 nm.
  • FIG. 15A-15B show the results of a carotenoid analysis of a an acid-free extracted exemplary R. toruloides microbial oil of the present disclosure.
  • FIG. 15A shows the overall UV/Vis absorbance spectrum.
  • FIG. 15B shows the HPLC-DAD chromatogram with absorbance at 450 nm.
  • the term “about” or “approximately” when immediately preceding a numerical value means a range (e.g., plus or minus 10% of that value).
  • “about 50” can mean 45 to 55
  • “about 25,000” can mean 22,500 to 27,500, etc., unless the context of the disclosure indicates otherwise, or is inconsistent with such an interpretation.
  • “about 49, about 50, about 55, .. “about 50” means a range extending to less than half the interval(s) between the preceding and subsequent values, e.g., more than 49.5 to less than 52.5.
  • a “fatty acid” is a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually not found free in organisms, but instead within three main classes of esters: triglycerides, phospholipids, and cholesteryl esters. Within the context of this disclosure, a reference to a fatty acid may refer to either its free or ester form.
  • fatty acid profile refers to how specific fatty acids contribute to the chemical composition of an oil.
  • the term “fractionable” is used to refer to a microbial oil or lipid composition which can be separated into at least two fractions that differ in saturation levels and wherein the at least two fractions each make up at least 10% w/w (or mass/mass) of the original microbial oil or lipid composition.
  • the saturation levels of the fractions are characterized by their iodine value (IV).
  • the IV of the fractions differs by at least 10. Accordingly, a “fraction” as used herein refers to a separable component of a microbial oil that differs in saturation level from at least one other separable component of the microbial oil.
  • Lipid means any of a class of molecules that are soluble in nonpolar solvents (such as ether and hexane) and relatively or completely insoluble in water. Lipid molecules have these properties, because they are largely composed of long hydrocarbon tails that are hydrophobic in nature.
  • lipids include fatty acids (saturated and unsaturated); glycerides or glycerolipids (such as monoglycerides, diglycerides, triglycerides or neutral fats, and phosphoglycerides or glycerophospholipids); and nonglycerides (sphingolipids, tocopherols, tocotrienols, sterol lipids including cholesterol and steroid hormones, prenol lipids including terpenoids, fatty alcohols, waxes, and polyketides).
  • glycerides or glycerolipids such as monoglycerides, diglycerides, triglycerides or neutral fats, and phosphoglycerides or glycerophospholipids
  • nonglycerides sphingolipids, tocopherols, tocotrienols, sterol lipids including cholesterol and steroid hormones, prenol lipids including terpenoids, fatty alcohols,
  • Microorganism and “microbe” mean any microscopic unicellular organism and can include bacteria, algae, yeast, or fungi.
  • Oleaginous refers to material, e.g., a microorganism, which contains a significant component of oils, or which is itself substantial composed of oil.
  • An oleaginous microorganism can be one that is naturally occurring or synthetically engineered to generate a significant proportion of oil.
  • Oleaginous yeast refers to a collection of yeast species that can accumulate a high proportion of their biomass as lipids (namely greater than 20% of dry cell mass).
  • An oleaginous yeast can be one that is naturally occurring or synthetically engineered to generate a significant proportion of oil.
  • RBD refers to refinement, bleaching, and deodorizing or refers to an oil that has undergone these processes.
  • Rhodosporidium toruloides refers to a particular species of oleaginous yeast. Previously called Rhodotorula glutinis or Rhodotorula gracilis. Also abbreviated as R. toruloides. This species includes multiple strains with minor genetic variation.
  • single cell oils refers to microbial lipids produced by oleaginous microorganisms.
  • “Tailored fatty acid profile” as used herein refers to a fatty acid profile in a microbial oil which has been manipulated towards target properties, either by changing culture conditions, the species of oleaginous microorganism producing the microbial oil, or by genetically modifying the oleaginous microorganism.
  • Triglyceride(s) refers to a glycerol bound to three fatty acid molecules. They may be saturated or unsaturated, and various denominations may include other isomers. For example, reference to palmitic-oleic-palmitic (P-O-P) would also include the isomers P-P-0 and O-P-P.
  • WAV or “w/w”, in reference to proportions by weight, refers to the ratio of the weight of one substance in a composition to the weight of the composition.
  • reference to a composition that comprises 5% w/w oleaginous yeast biomass means that 5% of the composition's weight is composed of oleaginous yeast biomass (e.g., such a composition having a weight of 100 mg would contain 5 mg of oleaginous yeast biomass) and the remainder of the weight of the composition (e.g., 95 mg in the example) is composed of other ingredients.
  • the present disclosure relates to novel microbial lipids that have been refined, bleached, and/or deodorized. These lipids may serve as palm oil alternatives and be fractionated and/or used in a variety of downstream products of interest.
  • the present disclosure provides microbial lipids produced by oleaginous microorganisms.
  • the oleaginous microorganism is a microalgae, yeast, mold, or bacterium.
  • oleaginous microorganisms for lipid production has many advantages over traditional oil harvesting methods, e.g., palm oil harvesting from palm plants.
  • microbial fermentation (1) does not compete with food production in terms of land utilization; (2) can be carried out in conventional microbial bioreactors; (3) has rapid growth rates; (4) is unaffected or minimally affected by space, light, or climate variations; (5) can utilize waste products as feedstock; (6) is readily scalable; and (7) is amenable to bioengineering for the enrichment of desired fatty acids or oil compositions.
  • the present methods have one or more of the aforementioned advantages over plant-based oil harvesting methods.
  • the oleaginous microorganism is an oleaginous microalgae.
  • the microalgae is of the genus Botryococcus, Cylindrotheca, Nitzschia , or Schizochytrium.
  • the oleaginous microorganism is an oleaginous bacterium.
  • the bacterium is of the genus Arthrobacter, Acinetobacter, Rhodococcus, or Bacillus.
  • the bacterium is of the species Acinetobacter calcoaceticus, Rhodococcus opacus, or Bacillus alcalophilus.
  • the oleaginous microorganism is an oleaginous fungus.
  • the fungus is of the genus Aspergillus, Mortierella, or Humicola.
  • the fungus is of the species Aspergillus oryzae, Mortierella isabellina, Humicola lanuginosa , or Mortierella vinacea.
  • Oleaginous yeast in particular are robust, viable over multiple generations, and versatile in nutrient utilization. They also have the potential to accumulate intracellular lipid content up to greater than 70% of their dry biomass.
  • the oleaginous microorganism is an oleaginous yeast.
  • the yeast may be in haploid or diploid forms. The yeasts may be capable of undergoing fermentation under anaerobic conditions, aerobic conditions, or both anaerobic and aerobic conditions.
  • a variety of species of oleaginous yeast that produce suitable oils and/or lipids can be used to produce microbial lipids in accordance with the present disclosure.
  • the oleaginous yeast naturally produces high (20%, 25%, 50% or 75% of dry cell weight or higher) levels of suitable oils and/or lipids. Considerations affecting the selection of yeast for use in the invention include, in addition to production of suitable oils or lipids for production of food products: (1) high lipid content as a percentage of cell weight; (2) ease of growth; (3) ease of propagation; (4) ease of biomass processing; and (5) glycerolipid profile.
  • the oleaginous yeast comprise cells that are capable of producing at least 20%, 25%, 50% or 75% or more lipid by dry weight. In other embodiments, the oleaginous yeast contains at least 25-35% or more lipid by dry weight.
  • Suitable species of oleaginous yeast for producing the microbial lipids of the present disclosure include, but are not limited to Candida apicola, Candida sp., Cryptococcus albidus. Cryptococcus curvatus, Cryptococcus terricolus, Cutaneotrichosporon oleaginosus, Debaromyces hansenii, Endomycopsis vernalis, Geotrichum carabidarum, Geotrichum cucujoidarum, Geotrichum histeridarum, Geotrichum silvicola, Geotrichum vulgare, Hyphopichia burtonii, Lipomyces lipofer, Lypomyces orentalis, Lipomyces starkeyi, Lipomyces tetrasporous, Pichia mexicana, Rodosporidium sphaerocarpum, Rhodosporidium toruloides Rhodotorula aurantiaca, Rhodotorula dairen
  • Rhodotorula gracilis Rhodotorula graminis Rhodotorula minuta, Rhodotorula mucilaginosa, Rhodotorula mucilaginosa, Rhodotorula terpenoidalis, Rhodotorula toruloides, Sporobolomyces alborubescens, Starmerella bombicola, Torulaspora delbruekii, Torulaspora pretoriensis, Trichosporon behrend, Trichosporon brassicae, Trichosporon domesticum, Trichosporon laibachii, Trichosporon loubieri, Trichosporon loubieri, Trichosporon montevideense, Trichosporon pullulans, Trichosporon sp., Wicker hamomyces canadensis, Yarrowia lipolytica , and Zygoascus meyerae.
  • the yeast is of the genera Yarrowia, Candida, Rhodotorula, Rhodosporidium, Metschnikowia, Cryptococcus, Trichosporon , or Lipomyces.
  • the yeast is of the genus Yarrowia.
  • the yeast is of the species Yarrowia lipolytica.
  • the yeast is of the genus Candida.
  • the yeast is of the species Candida curvata.
  • the yeast is of the genus Cryptococcus.
  • the yeast is of the species Cryptococcus albidus.
  • the yeast is of the genus Lipomyces.
  • the yeast is of the species Lipomyces starkeyi. In some embodiments, the yeast is of the genus Rhodotorula. In some embodiments, the yeast is of the species Rhodotorula glutinis. In some embodiments, the yeast is of the genus Metschnikowia. In some embodiments, the yeast is of the species Metschnikowia pulcherrima.
  • the oleaginous yeast is of the genus Rhodosporidium. In some embodiments, the yeast is of the species Rhodosporidium toruloides. In some embodiments, the oleaginous yeast is of the genus Lipomyces. In some embodiments, the oleaginous yeast is of the species Lipomyces Starkeyi.
  • the oleaginous microorganisms that produce the microbial lipids of the present disclosure are a homogeneous population comprising microorganisms of the same species and strain. In some embodiments, the oleaginous microorganisms that produce the microbial lipids of the present disclosure are a heterogeneous population comprising microorganisms from more than one strain. In some embodiments, the oleaginous microorganisms that produce the microbial lipids of the present disclosure are a heterogeneous population comprising two or more distinct populations of microorganisms of different species.
  • the oleaginous microorganisms that produce the microbial lipids of the present disclosure may have been improved in terms of one or more aspects of lipid production. These aspects may include lipid yield, lipid titer, dry cell weight titer, lipid content, and lipid composition. In some embodiments, lipid production may have been improved by genetic or metabolic engineering to adapt the microorganism for optimal growth on the feedstock. In some embodiments, lipid production may have been improved by varying one or more parameters of the growing conditions, such as temperature, shaking speed, growth time, etc.
  • the oleaginous microorganisms of the present disclosure are grown from isolates obtained from nature (e.g., wild- types).
  • wild-type strains are subjected to natural selection to enhance desired traits (e.g., tolerance of certain environmental conditions such as temperature, inhibitor concentration, pH, oxygen concentration, nitrogen concentration, etc.).
  • desired traits e.g., tolerance of certain environmental conditions such as temperature, inhibitor concentration, pH, oxygen concentration, nitrogen concentration, etc.
  • a wild-type strain e.g., yeast
  • a feedstock of the present disclosure e.g., a feedstock comprising one or more microorganism inhibitors.
  • wild-type strains are subjected to directed evolution to enhance desired traits (e.g., lipid production, inhibitor tolerance, growth rate, etc.).
  • the cultures of microorganisms are obtained from culture collections exhibiting desired traits.
  • strains selected from culture collections are further subjected to directed evolution and/or natural selection in the laboratory.
  • oleaginous microorganisms are subjected to directed evolution and selection for a specific property (e.g., lipid production and/or inhibitor tolerance).
  • the oleaginous microorganism is selected for its ability to thrive on a feedstock of the present disclosure.
  • directed evolution of the oleaginous microorganisms generally involves three steps.
  • the first step is diversification, wherein the population of organisms is diversified by increasing the rate of random mutation creating a large library of gene variants. Mutagenesis can be accomplished by methods known in the art (e.g., chemical, ultraviolet light, etc.).
  • the second step is selection, wherein the library is tested for the presence of mutants (variants) possessing the desired property using a screening method. Screens enable identification and isolation of high-performing mutants.
  • the third step is amplification, wherein the variants identified in the screen are replicated. These three steps constitute a "round" of directed evolution.
  • the microorganisms of the present disclosure are subjected to a single round of directed evolution. In other embodiments, the microorganisms of the present disclosure are subjected to multiple rounds of directed evolution. In various embodiments, the microorganisms of the present disclosure are subjected to 2, 3, 4, 5, 6, 7, 8, 9, 10, 20, 30, 40, 50, 60, 70, 80, 90, or 100 or more rounds of directed evolution. In each round, the organisms expressing the highest level of the desired trait of the previous round are diversified in the next round to create a new library. This process may be repeated until the desired trait is expressed at the desired level.
  • the present disclosure provides microbial oils produced by oleaginous microorganisms.
  • the microbial oils of the present disclosure are characterized by fatty acid composition, triglyceride composition, sterol composition, pigment composition, ability to be fractionated, slip melting point, iodine value, saponification value, and the like.
  • the microbial oil comprises one or more sterols. In some embodiments, the microbial oil comprises ergosterol. In some embodiments, the microbial oil comprises at least 50, 100, 150, 200, 250, 300, 350, 400, 450, 500, 550, 600, 650, 700, 750, 800, 850, 900, 950, 1000, 1500, or 2000 ppm, or any ranges or subranges therebetween, of ergosterol. In some embodiments, the microbial oil comprises at least 50 ppm ergosterol. In some embodiments, the microbial oil comprises at least 100 ppm ergosterol.
  • At least 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, or 95%, or any ranges or subranges therebetween, of the sterols in the microbial oil are ergosterol. In some embodiments at least 60% of the overall sterol composition is ergosterol.
  • the microbial oil comprises less than 100 ppm of a phytosterol, cholesterol, or a protothecasterol. In some embodiments, the microbial oil comprises less than 50 ppm of of a phytosterol, cholesterol, or a protothecasterol. In some embodiments, the microbial oil does not comprise a sterol selected from a phytosterol, cholesterol, or a protothecasterol.
  • the microbial oil does not comprise plant sterols. In some embodiments, the microbial oil does not comprise one or more phytosterols. In some embodiments, the microbial oil does not comprise campesterol, b-sitosterol, or stigmasterol. In some embodiments, the microbial oil does not comprise cholesterol. In some embodiments, the microbial oil does not comprise protothecasterol.
  • the microbial oil comprises one or more sterols or stands in addition to ergosterol.
  • the microbial oil comprises at least 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140, 145, 150, 155, 160, 165, 170, 175, 180, 185, 190, 195, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm, or any ranges or subranges therebetween, of one or more of 3,5-Cycloergosta-6,8(14),22- triene, anthraergostatetraenol p-chlorobenzoate, ergosta-5, 7,9( 1 1 ),22-tetraen-3P-ol, ergosta-7,22- dien-3-ol, l'-Methyl
  • the microbial oil comprises a pigment. In some embodiments, the microbial oil comprises at least one pigment selected from the group consisting of carotene, torulene and torulorhodin.
  • the microbial oil comprises carotene.
  • the microbial oil comprises at least 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, or 500 ppm, or any ranges or subranges therebetween, of carotene.
  • the microbial oil comprises at least 25 ppm of carotene. In some embodiments, the microbial oil comprises at least 50 ppm of carotene. In some embodiments, the microbial oil comprises at least 100 ppm of carotene. In some embodiments, the carotene is b-carotene and/or a derivative thereof. In some embodiments, the carotene is (13Z)-P-Carotene. In some embodiments, the carotene is (9Z)-P-Carotene.
  • the microbial oil comprises torulene. In some embodiments, the microbial oil comprises torulorhodin. In some embodiments, the microbial oil comprises a derivative of torulene and/or torulorhodin.
  • the microbial oil comprises at least 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, 300, 310, 320, 330, 340, 350, 360, 370, 380, 390, 400, 410, 420, 430, 440, 450, 460, 470, 480, 490, or 500 ppm, or any ranges or subranges therebetween, of torulene, torulorhodin, and/or derivatives thereof.
  • the microbial oil comprises at least 25 ppm of torulene, torulorhodin, and/or derivatives thereof. In some embodiments, the microbial oil comprises at least 50 ppm of torulene, torulorhodin, and/or derivatives thereof. In some embodiments, the microbial oil comprises at least 100 ppm of torulene, torulorhodin, and/or derivatives thereof. In some embodiments, the microbial oil comprises at least 300 ppm of torulene, torulorhodin, and/or derivatives thereof.
  • the microbial oil comprises each of carotene, torulene and torulorhodin. In some embodiments, the microbial oil does not comprise chlorophyll.
  • the microbial oil is fractionable. In some embodiments, the microbial oil is fractionable into two or more fractions. In some embodiments, the microbial oil is fractionable into more than two fractions. In some embodiments, the microbial oil is fractionable into two fractions, which may then be further fractionated.
  • the microbial oil is fractionable into two fractions.
  • the two fractions are microbial olein and microbial stearin.
  • each fraction comprises at least 10% of the microbial oil’s original mass.
  • the iodine value (IV) of the fractions differs by at least 10. In some embodiments, the iodine value of the fractions differs by at least 20. In some embodiments, the iodine value of the fractions differs by at least 30.
  • the composition of the microbial oil may vary depending on the strain of microorganism, feedstock composition, and growing conditions.
  • the microbial oil produced by the oleaginous microorganisms of the present disclosure comprise about 90% w/w triacylglycerol with a percentage of saturated fatty acids (% SFA) of about 44%.
  • the most common fatty acids produced by oleaginous microbial fermentation on the present feedstocks are oleic acid (C18:l), stearic acid (C18:0), palmitic acid (06:0), palmitoleic acid (06:1), and myristic acid (04:0).
  • the microbial oil comprises myristic acid (04:0). In some embodiments, the microbial oil comprises at least 0.1%, at least 0.2%, at least 0.3%, at least 0.4%, at least 0.5%, at least 0.6%, at least 0.7%, at least 0.8%, at least 0.9%, at least 1%, at least 2%, at least 3%, at least 4%, or at least 5% myristic acid, or any ranges or subranges therebetween.
  • the microbial oil comprises at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, or at least 60% w/w palmitic acid (06:0), or any ranges or subranges therebetween.
  • the microbial oil comprises at least 5% w/w palmitic acid.
  • the microbial oil comprises at least 10% w/w palmitic acid.
  • the microbial oil comprises about 10-40% w/w palmitic acid.
  • the microbial oil comprises about 13-35% w/w palmitic acid.
  • the microbial oil comprises at least 0.1%, at least 0.2%, at least 0.3%, at least 0.4%, at least 0.5%, at least 0.6%, at least 0.7%, at least 0.8%, at least 0.9%, at least 1%, at least 2%, at least 3%, at least 4%, at least 5%, at least 6%, at least 7%, at least 8%, at least 9% or at least 10% w/w palmitoleic acid (Cl 6:1), or any ranges or subranges therebetween.
  • the microbial oil comprises at least 0.1% w/w palmitoleic acid.
  • the microbial oil comprises at least 0.5% w/w palmitoleic acid.
  • the microbial oil comprises about 0.5-10% w/w palmitoleic acid.
  • the microbial oil comprises about 0.5-5% w/w palmitoleic acid.
  • the microbial oil comprises margaric acid (07:0). In some embodiments, the microbial oil comprises at least 1%, at least 5%, at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, at least 15%, at least 16%, at least 17%, at least 18%, at least 19%, at least 20%, at least 21%, at least 22%, at least 23%, at least 24%, or at least 25% margaric acid, or any ranges or subranges therebetween. In some embodiments, the microbial oil comprises about 5-25% w/w margaric acid. In some embodiments, the microbial oil comprises about 9-21% w/w margaric acid.
  • the microbial oil comprises at least 1%, at least 5%, at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, at least 15%, at least 16%, at least 17%, at least 18%, at least 19%, at least 20%, at least 21%, at least 22%, at least 23%, at least 24%, or at least 25% w/w stearic acid (Cl 8:0), or any ranges or subranges therebetween.
  • the microbial oil comprises at least 1% w/w stearic acid.
  • the microbial oil comprises at least 5% w/w stearic acid. In some embodiments, the microbial oil comprises about 5-25% w/w stearic acid. In some embodiments, the microbial oil comprises about 9-21% w/w stearic acid.
  • the microbial oil comprises at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 26%, at least 27%, at least 28%, at least 29%, at least 30%, at least 31%, at least 32%, at least 33%, at least 34%, at least 35%, at least 36%, at least 37%, at least 38%, at least 39%, at least 40%, at least 41%, at least 42%, at least 43%, at least 44%, at least 45%, at least 46%, at least 47%, at least 48%, at least 49%, at least 50%, at least 51%, at least 52%, at least 53%, at least 54% at least 55%, at least 56%, at least 57%, at least 58%, at least 59%, or at least 60% w/w oleic acid (Cl 8: 1), or any ranges or subranges therebetween.
  • the microbial oil comprises at least 25% w/w oleic acid. In some embodiments, the microbial oil comprises at least 30% w/w oleic acid. In some embodiments, the microbial oil comprises about 30-65% w/w oleic acid. In some embodiments, the microbial oil comprises about 39-55% w/w oleic acid.
  • the microbial oil comprises Cl 8:2 (linoleic acid). In some embodiments, the microbial oil comprises at least 0.1%, at least 0.2%, at least 0.3%, at least 0.4%, at least 0.5%, at least 0.6%, at least 0.7%, at least 0.8%, at least 0.9%, at least 1%, at least 2%, at least 3%, at least 4%, or at least 5% linoleic acid, or any ranges or subranges therebetween. In some embodiments, the microbial oil comprises about 5-25% linoleic acid. In some embodiments, the microbial oil comprises about 10-20% linoleic acid.
  • the microbial oil comprises C18:3 (linolenic acid). In some embodiments, the microbial oil comprises at least 0.1%, at least 0.2%, at least 0.3%, at least 0.4%, at least 0.5%, at least 0.6%, at least 0.7%, at least 0.8%, at least 0.9%, at least 1%, at least 2%, at least 3%, at least 4%, or at least 5% linolenic acid, or any ranges or subranges therebetween.
  • the microbial oil comprises C20:0 (arachidic acid). In some embodiments, the microbial oil comprises at least 0.1%, at least 0.2%, at least 0.3%, at least 0.4%, at least 0.5%, at least 0.6%, at least 0.7%, at least 0.8%, at least 0.9%, at least 1%, at least 2%, at least 3%, at least 4%, or at least 5% arachidic acid, or any ranges or subranges therebetween.
  • the microbial oil comprises C24:0 (lignoceric acid). In some embodiments, the microbial oil comprises at least 0.1%, at least 0.2%, at least 0.3%, at least 0.4%, at least 0.5%, at least 0.6%, at least 0.7%, at least 0.8%, at least 0.9%, at least 1%, at least 2%, at least 3%, at least 4%, or at least 5% lignoceric acid, or any ranges or subranges therebetween.
  • the microbial oil comprises C12:0. In some embodiments, the microbial oil comprises C15:l. In some embodiments, the microbial oil comprises C16:l. In some embodiments, the microbial oil comprises Cl 7:1. In some embodiments, the microbial oil comprises 08:3. In some embodiments, the microbial oil comprises C20:l. In some embodiments, the microbial oil comprises C22:0. In some embodiments, the microbial oil comprises C22:l. In some embodiments, the microbial oil comprises C22:2.
  • the microbial oil comprises about 0.1%, about 0.2%, about 0.3%, about 0.4%, about 0.5%, about 0.6%, about 0.7%, about 0.8%, about 0.9%, about 1%, about 2%, about 3%, about 4%, or about 5% of any one of these fatty acids, or any ranges or subranges therebetween. In some embodiments, the microbial oil comprises about 0-5% of any one of these fatty acids. In some embodiments, the microbial oil comprises about 0.1-2% of any one of these fatty acids.
  • the microbial oils of the present disclosure have differences from plant-derived palm oil. In some embodiments, these differences are useful and allow for manipulation of the microbial oil for the improved production of a given product compared to plant-derived palm oil.
  • the fatty acid profile of a microbial oil is tailored so as to produce a higher fraction of one or more fatty acids of interest for use in production of a product.
  • other parameters of the microbial oil are also able to be manipulated for increased production of a component of interest or decreased production of an undesired component relative to plant-derived palm oil.
  • the present compositions are also useful as environmentally friendly alternatives to plant-derived palm oil. Therefore, in some embodiments, the microbial oil has one or more properties similar to those of plant-derived palm oil. Exemplary properties include apparent density, refractive index, saponification value, unsaponifiable matter, iodine value, slip melting point, and fatty acid composition.
  • the microbial oil has a fatty acid profile similar to that of plant- derived palm oil. In some embodiments, the microbial oil has a significant fraction of Cl 6:0 fatty acid. In some embodiments, the microbial oil has a significant fraction of Cl 8: 1 fatty acid. In some embodiments, the microbial oil comprises 10-45% C16 saturated fatty acid. In some embodiments, the microbial oil comprises 10-70% Cl 8 unsaturated fatty acid.
  • the microbial oil has a similar ratio of saturated to unsaturated fatty acids as plant-derived palm oil. Some plant-derived palm oils have approximately 50% of each. In some embodiments, the microbial oil has a saturated fatty acid composition of about 50% and an unsaturated fatty acid composition of about 50%. In some embodiments, the microbial oil has a saturated fatty acid composition of about 40-60% and an unsaturated fatty acid composition of about 40-60%. In some embodiments, the microbial oil has a saturated fatty acid composition of about 30-70% and an unsaturated fatty acid composition of about 30-70%. In some embodiments, the microbial oil has about 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, or 70% saturated fatty acids.
  • the microbial oil has a similar level of mono-unsaturated fatty acids as plant-derived palm oil.
  • Some plant-derived palm oils contain approximately 40% mono- unsaturated fatty acids.
  • the microbial oil contains about 40% mono- unsaturated fatty acids.
  • the microbial oil contains about 30-50% mono- unsaturated fatty acids.
  • the microbial oil contains about 5-60% mono- unsaturated fatty acids.
  • the microbial oil has about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, or 60% mono-unsaturated fatty acids.
  • the microbial oil has a similar level of poly-unsaturated fatty acids as plant-derived palm oil.
  • Some plant-derived palm oils contain approximately 10% poly unsaturated fatty acids.
  • the microbial oil contains about 10% poly unsaturated fatty acids.
  • the microbial oil contains about 5-25% poly unsaturated fatty acids.
  • the microbial oil has about 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, or 25% poly-unsaturated fatty acids.
  • the microbial oil has a similar iodine value as plant-derived palm oil. Some plant-derived palm oils have an iodine value of about 50.4-53.7. In some embodiments, the microbial oil has an iodine value of about 49-65. In some embodiments, the microbial oil has an iodine value of about 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64, or 65.
  • Table 1 shows ranges for the fatty acid composition of an illustrative plant-derived palm oil and ranges of values for the fatty acid composition of illustrative microbial oil.
  • the microbial oil has one or more fatty acid composition parameters similar to those of Table 1.
  • the microbial oil has a value within the plant- derived palm oil range for a given fatty acid composition parameter.
  • the microbial oil has a value within the microbial oil ranges provided in Table 1 for one or more parameters.
  • Table 1 Illustrative fatty acid compositions of microbial oil
  • Tables 2A and 2B show ranges for the triglyceride composition of an illustrative plant- derived palm oil and ranges of values for the triglyceride composition of illustrative microbial oil.
  • the abbreviations used are as follows: S: Stearic fatty acid; P: Palmitic fatty acid; O: Oleic fatty acid.
  • S Stearic fatty acid
  • P Palmitic fatty acid
  • O Oleic fatty acid.
  • the corresponding measurements for that molecule may also include other isomers, for example P-P-0 and O-P-P.
  • the microbial oil has one or more triglyceride composition parameters similar to those of Table 2A and Table 2B.
  • the microbial oil has a value similar to or within the plant-derived palm oil range for a given triglyceride composition parameter.
  • plant-derived palm oil has an O-O-P of approximately 23.24% and microbial-derived oil has an O-O-P of approximately 20.78.
  • the microbial oil has a similar triglyceride content to that of plant-derived palm oil.
  • the total triglyceride content of sat-unsat-sat in plant-derived palm oil is approximately 49.53 and microbial-derived oil has approximately 49.42.
  • the microbial oil has a value different than plant-derived palm oil.
  • plant-derived palm oil has approximately 9.04% sat-sat-sat chains, whereas microbial-derived oil has approximately 3.36%.
  • Some plant- derived palm oils have a triglyceride content of over 95%.
  • the microbial oil has a triglyceride content of 90-98%.
  • the microbial oil has a triglyceride content of about 90, 91, 92, 93, 94, 95, 96, 97, or 98%.
  • Table 2A Illustrative triglyceride compositions of microbial oil
  • the microbial oil has a similar diacylglycerol content as a plant- derived palm oil. Percentage of diacylglycerol varies between about 4-11% for some plant-derived palm oils. In some embodiments, the microbial oil comprises 0-15% diacylglycerol content.
  • the microbial oil has a similar triacylglycerol profile to plant- derived palm oil. Some plant-derived palm oils have over 80% C50 and C52 triacylgylcerols. In some embodiments, the microbial oil has a triacylglycerol profile comprising at least 40% C50 and C52 triacylglycerols.
  • the microbial oil has a similar slip melting point to plant-derived palm oil.
  • Some plant-derived palm oils have a slip melting point of about 33.8-39.2°C.
  • the microbial oil has a slip melting point of about 30-40°C.
  • the microbial oil has a slip melting point of about 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, or 40°C.
  • the microbial oil has a saponification value similar to that of plant- derived palm oil. Some plant-derived palm oils have a saponification value of about 190-209. In some embodiments, the microbial oil has a saponification value of about 150-210. In some embodiments, the microbial oil has a saponification value of about 150, 155, 160, 165, 170, 175, 180, 185, 190, 195, 200, 205, or 210.
  • the microbial oil has a similar unsaponifiable matter content to that of plant-derived palm oil.
  • Some plant-derived palm oils have an unsaponifiable matter content of about 0.19-0.44% by weight. In some embodiments, the microbial oil has an unsaponifiable matter content of less than 5% by weight.
  • the microbial oil has a similar refractive index to that of plant- derived palm oil.
  • Some plant-derived palm oils have a refractive index of about 1.4521-1.4541.
  • the microbial oil has a refractive index of about 1.3-1.6.
  • the microbial oil has a similar apparent density to that of plant- derived palm oil. Some plant-derived palm oils have an apparent density of about 0.8889-0.8896. In some embodiments, the microbial oil has an apparent density of about 0.88-0.9.
  • the microbial oil has one or more parameters similar to those of hybrid palm oil.
  • the microbial oil may be used as a palm oil substitute or alternative.
  • the microbial oil may be used in the manufacture of any product for which palm oil can be employed.
  • the microbial oil may be used in the production of soap bases, detergents, and oleochemicals.
  • the microbial oil may be used in the production of food products. Processing of microbial oil
  • the microbial oil is obtained from the oleaginous microorganism, it is subjected to some form of processing. In some embodiments, the microbial oil is refined, bleached, deodorized, fractionated, treated, and/or derivatized.
  • the microbial oil is refined.
  • the microbial oil prior to refinement, is referred to as crude microbial oil.
  • the refinement process comprises the removal of one or more non-triacylglycerol components.
  • Typical non-triacylglycerol components removed or reduced via oil refinement include free fatty acids, partial acylglycerols, phosphatides, metallic compounds, pigments, oxidation products, glycolipids, hydrocarbons, sterols, tocopherols, waxes, and phosphorous.
  • refinement removes certain minor components of the crude microbial oil with the least possible damage to the oil fraction (e.g., trans fatty acids, polymeric and oxidized triacylglycerols, etc.) and minimal losses of desirable constituents (e.g., tocopherols, tocotrienols, sterols, etc.).
  • processing parameters are adapted for retention of desirable minor components like tocopherols and tocotrienols and minimal production of unwanted trans fatty acids. See Gibon (2012) “Palm Oil and Palm Kernel Oil Refining and Fractionation Technology,” incorporated by reference herein in its entirety, for additional details of oil processing that are useful for the present microbial oils.
  • Common processing methods include physical refining, chemical refining, or a combination.
  • chemical refining comprises one or more of the following steps: degumming, neutralization, bleaching and deodorization.
  • physical refining comprises one or more of the following steps: degumming, bleaching, and steam-refining deodorization.
  • microbial oil e.g., a refined microbial oil
  • a refined microbial oil refers to a microbial oil from which one or more impurities or constituents have been removed other than odor and pigment.
  • RBD indicates that the microbial oil has been each of refined, bleached, and/or deodorized.
  • chemical refining the free fatty acids and most of the phosphatides are removed during alkali neutralization.
  • the non-hydratable phosphatides are first activated with acid and further washed out together with the free fatty acids during alkali neutralization with caustic soda.
  • chemical refining comprises one or more steps of acid treatment, centrifugation, bleaching, deodorizing, and the like.
  • phosphatides are removed by a specific degumming process and the free fatty acids are distilled during the steam refming/deodorization process.
  • the degumming process is dry degumming or wet acid degumming.
  • physical refining is employed when the acidity of the crude microbial oil is sufficiently high. In some embodiments, physical refining is employed for crude microbial oil with high initial free fatty acid (FFA) content and relatively low phosphatides.
  • FFA free fatty acid
  • the microbial oil is deodorized.
  • the deodorization process comprises steam refining.
  • deodorization comprises vacuum steam stripping at elevated temperature during which free fatty acids and volatile odoriferous components are removed to obtain bland and odorless oil.
  • Optimal deodorization parameters temperature, vacuum, and amount of stripping gas are determined by the type of oil and the selected refining process (chemical or physical refining) but also by the deodorizer design.
  • the microbial oil is bleached.
  • the bleaching is performed through the use of bleaching earth, e.g., bleaching clays.
  • the bleaching method employed is the two stage co-current process, the counter-current process, or the Oehmi process.
  • the bleaching method is dry bleaching or wet bleaching.
  • bleaching is accomplished through heat bleaching.
  • bleaching and deodorizing occur concurrently.
  • the microbial oil is refined, bleached, and/or deodorized.
  • the microbial oil is not bleached or is only partially bleached.
  • the microbial oil still retains pigments after processing.
  • the microbial oil comprises any one or more of the pigments referenced herein. Therefore, in some embodiments, the microbial oil is refined and deodorized, but not bleached or not fully bleached.
  • the microbial oil is processed and/or modified via one or more of fractionation, interesterification, trans-esterification, hydrogenation, steam hydrolysis, distillation, and saponification.
  • the microbial oil is fractionated. In some embodiments, fractionation is carried out in multiple stages, resulting in fractions appropriate for different downstream indications. In some embodiments, the microbial oil is fractionated via dry fractionation. In some embodiments, the microbial oil is fractionated via wet fractionation. In some embodiments, the microbial oil is fractionated via solvent/detergent fractionation.
  • the microbial oil is modified via interesterification.
  • the interesterification is enzymatic.
  • the interesterification is chemical.
  • the microbial oil is derivatized. In some embodiments, the oil is derivatized to free fatty acids and glycerol. In some embodiments, the oil is derivatized to fatty alcohols. In some embodiments, the oil is derivatized to esters. In some embodiments, the oil is derivatized to fatty acid methyl esters (FAMEs).
  • FAMEs fatty acid methyl esters
  • EXAMPLE 1 Fatty acid composition of exemplary microbial oil.
  • a method of using commercial aqueous concentrated HC1 (cone. HC1; 35%, w/w) as an acid catalyst was employed for preparation of fatty acid methyl esters (FAMEs) from microbial oil and palm oil for GC-MS. FAME preparation was conducted according to the following exemplary protocol.
  • HC1 Commercial concentrated HC1 (35%, w/w; 9.7 ml) was diluted with 41.5 ml of methanol to make 50 ml of 8.0% (w/v) HC1.
  • This HC1 reagent contained 85% (v/v) methanol and 15% (v/v) water that was derived from cone. HC1 and was stored in a refrigerator.
  • a lipid sample was placed in a screw-capped glass test tube (16.5 c 105 mm) and dissolved in 0.20 ml of toluene. To the lipid solution, 1.50 ml of methanol and 0.30 ml of the 8.0% HC1 solution were added in this order. The final HC1 concentration was 1.2% (w/v) or 0.39 M, which corresponded to 0.06 ml of concentrated HC1 in a total volume of 2 ml. The tube was vortexed and then incubated at 45°C overnight (14 h or longer) for mild methanolysis/methylation or heated at 100°C for 1 h for rapid reaction.
  • Fatty acids that were assayed but not detected in any sample include C4, C6, C13, C15, C15:l, C18:2 tt, C18:25,9, C18:2 tc, C18:3, C18:3 etc, C18:3 fit, C18:3 ttc+tct, C20:4 n6ARA, C22, and C24.
  • Fatty acids that were assayed but not detected in any sample include C4, C6, C13, C15, 05:1, 08:2 tt, 08:2 5,9, 08:2 tc, 08:3, 08:3 etc, 08:3 ttt, 08:3 ttc+tct, C20:4 n6ARA, C22, and C24.
  • Table 5 shows the w/w percentage of saturate, trans, mono-unsaturated, poly-unsaturated, and unknown fatty acids in each sample.
  • the fatty acid compositions were determined via fatty acid methyl ester analysis with a GC-SSL/FID (7890A, Agilent) instrument. The methods employed were using AOCS Ce la-13 and AOCS C22-66.
  • FIG. 1A-1C show the chromatograms for the crude microbial oil (FIG. 1A), palm oil (FIG. IB), and hybrid palm oil (FIG. 1C), respectively.
  • FIG. ID shows a bar graph of representative compositions of microbial oil and palm oil.
  • Fats and oils are mixtures of hydrocarbons of various chain lengths and saturation levels. Fractionation may be used to physically separate room temperature oil into saturated and unsaturated components. The melting points of full oil mixtures and their saturated/unsaturated components differ. Hydrophilization makes use of surface active agents (surfactants) that dissolve solidified fatty crystals and emulsify liquid oils. By centrifuging this hydrophilized suspension, fats can be separated into different fractions based on saturation. A palm oil and a microbial oil were fractionated and the saturation levels of their fractions were compared.
  • surfactants surface active agents
  • the oil sample was weighed and then incompletely melted to 50°C. The temperature was then brought down to 32°C over the course of 10 min. The temperature was then slowly lowered to 20°C with periods of time held at select temperatures between 32°C-20°C as follows: 32°C - 30 min; 26°C - 15 min; 24°C - 15 min; 22°C - 15 min; 21°C - 15 min; 20°C - 15 min. The oil sample was then maintained at 20°C for an additional 1 hr.
  • the oil sample was emulsified in a wetting agent solution at a ratio of 1 : 1.5 w/w fat to wetting agent.
  • the wetting agent was comprised of a salt and a detergent in DI water: 0.3% (w/w) sodium lauryl sulfate; 4% (w/w) magnesium sulfate.
  • the oil/wetting agent mixtures were vortexed until thoroughly mixed.
  • the samples were centrifuged at 4700 rpm for 5 min in a benchtop centrifuge.
  • the lighter oil phase migrated to the top, while the heavier aqueous phase (containing solid, saturated fatty particles) migrated to the bottom.
  • the aqueous phase was separated by aspirating the upper olein phase into a pre-weighed scintillation vial.
  • the aqueous phase was heated - with its solidified stearin layer interspersed atop - until all fatty materials melted. This heated aqueous phase was centrifuged (4700 rpm, 1 min, 40°C) and the stearin fraction was also aspirated into a pre-weighed scintillation vial.
  • the iodine value (IV) for each fraction was calculated, which is expressed as the number of grams of iodine absorbed by 100 g of the oil sample.
  • the microbial olein fraction had an iodine value of 81 and the microbial stearin fraction had an iodine value of 22.
  • the crude palm oil olein fraction had an IV of 53 and the stearin fraction had an IV of 40.
  • EXAMPLE 3 Comprehensive analysis of an illustrative crude microbial oil sample.
  • a lOOg sample of crude microbial oil produced by the oleaginous microorganism R. toruloides was analyzed for general physical chemical characterization; fatty acid content; triglyceride composition; unsaponifiable lipid content; oxidative stability; FAs at Sn-2 position; and contaminant (3-MCPD, GEs) levels. These analyses were carried out in comparison to standard Colombian palm oil and hybrid palm oil samples over the course of 70 days. Samples were stored in the dark, at cold temperatures, and at atmospheric nitrogen conditions.
  • crude microbial oil has similar amounts of free fatty acids, triglycerides, and monoglyceride as those found in crude palm oil and crude hybrid oil. Specific triglycerides were also measured and shown below.
  • microbial oil sample showed similarity to both palm oil and hybrid palm oil along different parameters of fatty acid and triglyceride content.
  • microbial oil comprised approximately 1.2% w/w palmitic-palmitic-palmitic triglycerides, approximately 22.53% w/w palmitic-palmitic-oleic triglycerides, approximately 20.78% w/w oleic-oleic-palmitic triglycerides, approximately 1.53% w/w stearic-stearic-oleic triglycerides, and approximately 4.29% w/w stearic-oleic-oleic triglycerides.
  • the microbial oil sample contained an acceptable amount of palmitic and stearic fatty acids located at the sn-2 position of the triglyceride molecules, suggesting the oil has suitability for use in various food products.
  • the sterol composition was analyzed using the method of Johnsson et al., “Side-chain autoxidation of stigmasterol and analysis of a mixture of phytosterol oxidation products by chromatographic and spectroscopic methods,” Journal of the American Oil Chemists' Society 2003;80(8):777-83, incorporated by reference herein in its entirety, with the HPLC-DAD chromatogram results shown in FIG. 3. The other methods that were employed are indicated in Table 9.
  • the sterol composition of the microbial oil sample showed an atypical sterols chromatographic profile differentiating it from the palm oil and hybrid palm oil samples and warranting further investigation. In this illustrative sample, the unexpected sterol composition acts as a unique fingerprint for the microbial oil sample.
  • the microbial oil sample does not contain significant levels of unsaponifiable lipids, or tocopherols. Specifically, microbial oil has approximately 122 ppm of squalene, compared to 389 ppm and 260 ppm in palm oil and hybrid palm oil respectively. Microbial oil also contained less than 10 ppm of tocopherols, whereas palm oil and hybrid palm oil contained 869 ppm and 761 ppm respectively.
  • exemplary microbial oils according to the present disclosure were analyzed from three illustrative strains of oleaginous yeast of the species Rhodosporidium toruloides : strain A, strain B, and strain C.
  • FIG. 4A shows the overall fatty acid composition broken down by percentage of poly unsaturated fatty acid (PUFA), mono-unsaturated fatty acid (MUFA), and saturated fatty acid for exemplary microbial oils produced by these three strains. This breakdown shows a comparable ratio of saturated to unsaturated fatty acids within each sample, especially for strain A, which produced approximately equal amounts of saturated and unsaturated fatty acids.
  • FIG. 4B shows the breakdown of the fatty acid composition for the microbial oils in terms of specific fatty acids. For all three microbial oils, C18:l was most prevalent, comprising between 40-50% of each sample.
  • C16:0 comprising 15-35% of each sample, followed by C18:0 and 08:2, which each made up about 10-20% of the samples.
  • 04:0, 06:1, and 08:3 (not shown) each comprised less than 3% of the samples. The remaining less than 1% was made up of other fatty acids.
  • a 5 g sample of an exemplary R. toruloides microbial oil of the disclosure was melted to 50°C over a hot plate. Temperature was brought down to 32°C over 10 min and then slowly down to 20°C, allowing the sample to remain held at temperature every two degrees for 15 min. The sample was then held at 20°C for lhr.
  • wetting agent comprised of 0.3% (w/w) sodium lauryl sulfate and 4% (w/w) magnesium sulfate was added to the oil sample (1:1.5 w/w oil to wetting agent). The oil sample was vortexed thoroughly and then centrifuged at 4100 g for 5 min.
  • FIG. 5A shows the results of fractionation on overall fatty acid composition for a representative microbial oil. This figure demonstrates a higher percentage of unsaturated fatty acids in the olein fraction and a higher percentage of saturated fatty acids in the stearin fraction compared to the crude microbial oil.
  • the microbial mid-fraction has a profile in between the olein and stearin profiles.
  • FIG. 5B shows the breakdown in terms of specific fatty acids for the crude microbial oil and each of the fractions. Iodine value calculation
  • Iodine value was determined based on the Malaysian Palm Oil Board’s test method. Briefly, approximately 0.5 g of oil was dissolved in 20mL 1:1 cyclohexane/glacial acetic acid. 25mL of Wijs reagent (iodine mono chloride dissolved in acetic acid) was added, and the solution was well stirred before being placed in the dark for 1 hr. A blank sample was prepared identically, without the addition of any oil sample.
  • Table 11 IVs for an exemplary fractionated microbial oil of the disclosure. Visual effects of fractionation on exemplary microbial oils of the disclosure
  • FIG. 6A-6B exhibit the visual effects of fractionation on various samples.
  • FIG. 6A shows a fractionated microbial oil (left) compared to a fractionated crude palm oil (right). Both fractionated samples contain a top olein layer that is liquid at room temperature and a bottom stearin layer that is solid at room temperature.
  • FIG. 6B shows another fractionated microbial oil (left) and a microbial oil that did not fractionate (right).
  • FIG. 9A-9E show illustrative El spectra for sterols extracted from the crude palm oil spike-in preparation.
  • Table 13 Total sterol content.
  • Sample 2 exemplary microbial oil of the disclosure obtained from R. toruloides ; strong acid (H2SO4) treatment with solvent extraction of lipids.
  • Sample 3 exemplary microbial oil of the disclosure obtained from R. toruloides ; strong acid (HC1) treatment with solvent extraction of lipids.
  • Sample 4 exemplary microbial oil of the disclosure obtained from R toruloides ; weak acid (H3PO4) treatment with solvent extraction of lipids.
  • Sample 5 exemplary microbial oil of the disclosure obtained from R. toruloides ; acid- free extraction of lipids.
  • Sample 6 exemplary microbial oil of the disclosure obtained from R. toruloides ; acid- free extraction of lipids.
  • HPLC-DAD high performance liquid chromatography
  • DAD diode array detector
  • the column employed was a YMC Carotenoid C30 column, with 3 mM bead size and dimensions of 250 x 4.6 mm i.d.
  • Buffer A had the following composition: 81% MeOH, 15% TBME, 4% H2O.
  • Buffer B had this composition: 6% MeOH, 90% TBME, 4% H2O.
  • the chromatograms were performed in linear gradient: 0 min 100% Buffer A to 70 min 70% Buffer B. The flow rate was maintained at 1.00 cm 3 /min.
  • Sample 1 The overall UV/Vis absorbance spectrum for Sample 1, agricultural palm oil, is shown in FIG. 10A with the absorbance at individual wavelengths identified in Table 15. The overall UV/Vis spectrum shows the expected distribution centered around 450 nm. The total carotenoid content, roughly estimated using the absorbance at 459 nm, was determined to be approximately 478 ppm.
  • Table 15 Sample 1, UV/Vis Abs at specific wavelengths.
  • Table 16 Sample 1, HPLC peak identification.
  • Sample 2 The overall UV/Vis absorbance spectrum for Sample 2, strong acid-extracted microbial oil, is shown in FIG. 11 A. The overall UV/Vis spectrum shows essentially no absorbance in the 300-500 nm range, likely because of carotenoid degradation due to the strong acid treatment.
  • FIG. 11B the HPLC-DAD chromatogram reporting absorbance at 450 nm is shown in FIG. 11B with no identifiable peaks.
  • Sample 3 The overall UV/Vis absorbance spectrum for Sample 3, strong acid-extracted microbial oil, is shown in FIG. 12A.
  • the overall UV/Vis spectrum shows essentially no absorbance in the 300-500 nm range, likely because of carotenoid degradation due to the strong acid treatment.
  • the HPLC-DAD chromatogram reporting absorbance at 450 nm is shown in FIG. 12B with no identifiable peaks.
  • Sample 4 The overall UV/Vis absorbance spectrum for Sample 4, weak acid-extracted microbial oil, is shown in FIG. 13A. The total carotenoid content, roughly estimated using the absorption at 496 nm, was determined to be approximately 169 ppm.
  • the HPLC- DAD chromatogram reporting absorbance at 450 nm is shown in FIG. 13B with individual peaks identified in Table 17.
  • the microbial oil was identified as comprising both torularhodin and torulene, as well as other unidentified carotenoids some of which may correspond to derivatives of these carotenoids.
  • the sample also contained b- carotene and derivatives thereof.
  • Sample 5 The overall UV/Vis absorbance spectrum for Sample 5, acid-free extracted microbial oil, is shown in FIG. 14A with the absorbance at individual wavelengths identified in Table 18. The overall UV/Vis spectrum shows a peak around 475 nm. The total carotenoid content, roughly estimated using the absorbance at 496 nm, was determined to be approximately 471 ppm.
  • Table 18 Sample 5, UV/Vis Abs at specific wavelengths.
  • Sample 6 The overall UV/Vis absorbance spectrum for Sample 6, acid-free extracted microbial oil, is shown in FIG. 15A with the absorbance at individual wavelengths identified in Table 20. The overall UV/Vis spectrum shows a peak around 475 nm. The total carotenoid content, roughly estimated using the absorbance at 496 nm, was determined to be approximately 802 ppm.
  • Table 20 Sample 6, UV/Vis Abs at specific wavelengths.
  • exemplary microbial oils of the disclosure comprise torulenes and/or torulorhodins, as well as b-carotene and derivatives thereof. This is in contrast to agricultural palm oil, which contains predominantly a- and b-carotenes and derivatives thereof.
  • a refined, bleached, and/or deodorized (RBD) microbial oil composition produced by an oleaginous yeast.
  • a refined, bleached, and/or deodorized (RBD) microbial oil composition produced by an oleaginous yeast wherein the composition comprises ergosterol and does not comprise campesterol, b-sitosterol, or stigmasterol.
  • a refined and/or deodorized microbial oil composition produced by an oleaginous yeast wherein the composition comprises at least one pigment selected from the group consisting of carotene, torulene and torulorhodin and does not comprise chlorophyll.
  • the composition of embodiment 3 wherein the composition is bleached, thereby producing an RBD microbial oil composition, but wherein a measurable amount of the pigment remains.
  • a refined, bleached, and/or deodorized (RBD) microbial oil composition produced by an oleaginous yeast, wherein the composition is fractionable into two fractions, wherein the two fractions are microbial olein and microbial stearin, wherein each fraction comprises at least 10% of the composition’s original mass, and wherein the iodine value (IV) of the fractions differs by at least 10.
  • a microbial oil composition produced by an oleaginous yeast wherein the composition comprises the following amounts of fatty acids relative to the total fatty acids: a) at least about 30% w/w saturated fatty acids with chain lengths between 16 and 18 carbons long; b) at least about 30% w/w unsaturated fatty acids with 18 carbon chain lengths; and c) less than about 30% w/w total polyunsaturated fatty acids.
  • a microbial oil composition produced by an oleaginous yeast comprising: a) at least about 30% w/w saturated fatty acids with chain lengths between 16 and 18 carbons long; b) at least about 30% w/w unsaturated fatty acids with 18 carbon chain lengths; c) less than about 30% w/w total polyunsaturated fatty acids; d) at least about 50 ppm ergosterol; wherein the composition does not contain a phytosterol or chlorophyll, and wherein the composition has one or more characteristics similar to plant-derived palm oil selected from the group consisting of iodine value, triglyceride content, slip melting point, oxidative stability, and overall saturation level.
  • composition of any one of embodiments 1-20 wherein the composition comprises an unsaturated fatty acid composition similar to that of plant-derived palm oil.
  • the composition of any one of embodiments 1-21 wherein the composition comprises an unsaturated fatty acid composition of at least 30%.
  • the composition of any one of embodiments 1-22 wherein the composition comprises an unsaturated fatty acid composition of at most 70%.
  • composition of any one of embodiments 1-25 wherein the composition comprises 5-25% poly-unsaturated fatty acids as a percentage of overall fatty acids.
  • the composition of any one of embodiments 1-28 wherein the composition comprises less than 100 ppm of, comprises less than 50 ppm of, or does not comprise a sterol selected from a phytosterol, cholesterol, or a protothecasterol.
  • composition of any one of embodiments 1-29 wherein the composition comprises less than 100 ppm of, comprises less than 50 ppm of, or does not comprise a phytosterol.
  • the composition of any one of embodiments 1-30 wherein the composition comprises less than 100 ppm of, comprises less than 50 ppm of, or does not comprise a phytosterol selected from the group consisting of campesterol, b-sitosterol, stigmasterol.
  • the composition of any one of embodiments 1-31 wherein the composition comprises less than 100 ppm of, comprises less than 50 ppm of, or does not comprise cholesterol.
  • composition of any one of embodiments 1-32 wherein the composition comprises less than 100 ppm of, comprises less than 50 ppm of, or does not comprise protothecasterol.
  • composition of any one of embodiments 1-38 wherein the composition comprises each of carotene, torulene and torulorhodin.
  • the composition of any one of embodiments 1-39 wherein the composition comprises at least 10 ppm, at least 50 ppm, or at least 100 ppm carotene.
  • the composition of any one of embodiments 1-40 wherein the composition comprises carotene, and wherein the carotene is b-carotene and/or a derivative thereof.
  • composition of any one of embodiments 1-46, wherein the oleaginous yeast is of the species Rhodosporidium toruloides.
  • the composition of any one of embodiments 1-47, wherein the composition is fractionable.
  • the composition of any one of embodiments 1-48, wherein the composition may be fractionated into microbial olein and microbial stearin.
  • the composition of any one of embodiments 1-49, wherein the composition may be fractionated into microbial olein and microbial stearin, and wherein each fraction comprises at least 10% of the composition’s starting mass.
  • a microbial oil composition produced by an oleaginous yeast wherein the composition comprises: a) less than 10% w/w palmitic-palmitic-palmitic triglycerides; b) greater than 15% w/w palmitic-palmitic-oleic triglycerides; and c) greater than 15% w/w oleic-oleic-palmitic triglycerides.
  • 64. A microbial oil composition produced by an oleaginous yeast, wherein the composition comprises the following amounts of fatty acids relative to the total fatty acids: a) between about 7.0% and 35% stearic acid; b) between about 10% and 50% oleic acid; and c) between about 8% and 20% linoleic acid.

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WO2022104063A3 (en) * 2020-11-12 2022-08-04 C16 Biosciences, Inc. Personal care compositions comprising microbially produced oil
EP4243627A4 (en) * 2020-11-12 2024-10-16 C16 Biosciences, Inc. Edible microbial oil
CN114162978A (zh) * 2021-12-14 2022-03-11 昆明理工大学 土生隐球酵母在废水处理中的用途
WO2023168301A3 (en) * 2022-03-01 2024-01-04 C16 Biosciences, Inc. Home care compositions comprising microbially produced oil and derivatives thereof
CN114774485A (zh) * 2022-03-23 2022-07-22 青岛海智源生命科技有限公司 一种富含Sn-2位棕榈酸的DHA藻油的生产方法
WO2023220323A1 (en) * 2022-05-11 2023-11-16 C16 Biosciences, Inc. Derivatives of microbially produced palm oil
WO2024203409A1 (ja) * 2023-03-29 2024-10-03 学校法人 新潟科学技術学園 新潟薬科大学 リポマイセス（Ｌｉｐｏｍｙｃｅｓ）属に属する油脂高産生株、及び当該油脂高産生株を用いて油脂を製造する方法

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