hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2026.i1.s299hfb-295Research ArticleБИОТЕХНОЛОГИИBIOTECHNOLOGYОбзор современного состояния и перспективы биотехнологии олеогенных дрожжейReview of the Current State and Prospects of Oleaginous Yeasts Biotechnology (Systematic Scoping Review)https://orcid.org/0009-0008-1482-519XБельскийИван ДмитриевичBelskyIvan D.

Аспирант кафедры «Биотехнологии и биоорганического синтеза»

iv.1@ivan-belsky.ruhttps://orcid.org/0009-0001-2137-762XКарачунАлександра ИгоревнаKarachunAleksandra I.

Магистр кафедры «Биотехнологии и биоорганического синтеза».

SPIN-код: 6591-1303

alexandra155@mail.ruhttps://orcid.org/0000-0003-2478-1705ФоменкоИван АндреевичFomenkoIvan A.

Кандидат технических наук, доцент кафедры «Биотехнологии и биоорганического синтеза» 

SPIN-код: 5861-2838

fomenkoia@mgupp.ruhttps://orcid.org/0009-0000-7677-6583АлексаночкинДенис ИгоревичAleksanochkinDenis I.

Аспирант кафедры «Биотехнологии и биоорганического синтеза», Инженер-исследователь Лаборатории фундаментальных и прикладных исследований качества и технологий пищевых продуктов (ПНИЛ биотехнологии) / Центр коллективного пользования научным оборудованием "Качество и безопасность пищевых продуктов". SPIN-код: 1732-9580

aleksanochkindi@list.ruhttps://orcid.org/0009-0003-4441-5582ШомаховаАлена СергеевнаShomakhovaAlena S.

Студент кафедры «Биотехнологии и биоорганического синтеза»

nikitoshkanona@gmail.comhttps://orcid.org/0000-0002-9287-0585МашенцеваНаталья ГеннадьевнаMashentsevaNatalya G.

Доктор технических наук, профессор кафедры «Биотехнологии и биоорганического синтеза», профессор РАН

SPIN-код: 9791-5806

natali-mng@yandex.ruРоссийский биотехнологический университет (РОСБИОТЕХ)РоссияRussian Biotechnological University (BIOTECH University), Moscow, RussiaRussian Federation202617052026814159Copyright © Бельский И.Д., Карачун А.И., Фоменко И.А., Алексаночкин Д.И., Шомахова А.С., Машенцева Н.Г., 20262026Бельский И.Д., Карачун А.И., Фоменко И.А., Алексаночкин Д.И., Шомахова А.С., Машенцева Н.Г.Belsky I.D., Karachun A.I., Fomenko I.A., Aleksanochkin D.I., Shomakhova A.S., Mashentseva N.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-mgupp.com/jour/article/view/295

Переход к возобновляемым ресурсам и микробным технологиям может повысить устойчивость продовольственной системы. Микробные масла обладают высокой пищевой ценностью и экологическими преимуществами по сравнению с традиционными растительными и животными жирами.

Цель

Цель. Обобщить современные данные об использовании олеогенных дрожжей для получения микробного масла и оценить перспективы их биотехнологического применения.

Материалы и методы

Материалы и методы. Произведен целенаправленный поиск научных публикаций за 2018–2025 гг. в базах Web of Science, Scopus, PubMed, Google Scholar и eLibrary, по ключевым словам, на английском и русском языках: «oleaginous yeasts», «microbial oil», «жирные кислоты дрожжей» и др. В обзор включены 80 источников, англоязычные статьи из рецензируемых журналов, соответствующие теме исследования.

Результаты и обсуждение

Результаты и обсуждение. Рассмотрены тенденции мирового рынка растительных, животных и микробных масел. Проанализированы основные группы микроорганизмов-продуцентов липидов, особенно дрожжи, их липидный профиль и методы повышения выхода микробного масла (мутагенез, генная инженерия). Обсуждены биотехнологические применения олеогенных дрожжей в производстве биодизеля, аналогов пищевых масел и кормовых добавок. Выводы. Олеогенные дрожжи представляют перспективный источник жиров, способный диверсифицировать сырьевую базу пищевой и топливной промышленности. Требуется дальнейшее совершенствование методов селекции штаммов и технологий культивирования для повышения эффективности производства микробных масел.

Introduction

Introduction. The global food crisis is having an increasing impact on the market and the development of the food industry, creating demands for alternative sources of biologically valuable substances. The transition to renewable resources and microbial technologies can enhance the sustainability of the food system. Microbial oils have high nutritional value and environmental benefits compared to traditional plant oils and animal fats.

Purpose

Purpose. The aim of the study is to summarize current data on various lipid-producing microorganisms, and, in particular, on the use of oleaginous yeasts for producing microbial oil, as well as to assess the prospects for their biotechnological use. 

Materials and Methods

Materials and Methods. Systematic review of scientific publications using PRISMA protocol, theoretical analysis and grouping of the obtained results. 

Results and Discussion

Results and Discussion. A targeted search was performed for scientific publications for 2018-2025 in the Web of Science, Scopus, PubMed, Google Scholar and eLibrary databases by keywords in English and Russian ("oleaginous yeasts", "microbial oil", "yeast fatty acids", etc). The review includes 71 sources, the vast majority of which are articles in English from peer-reviewed journals relevant to the research topic. The trends of the global market of vegetable, animal and microbial oils are considered. The leading groups of lipid-producing microorganisms are analyzed and their features are described.  The main attention is paid to the consideration of oleaginous yeasts:  their lipid profile is presented, the process of lipid biosynthesis in yeast cells is described, and methods for increasing microbial oil yield through mutagenesis and genetic engineering are shown. The use of biotechnology for applying oleaginous yeasts in the production of biodiesel, analogues of food oils and feed additives has been studied. 

Conclusions

Conclusions. Oleaginous yeast is a promising source of fats capable of diversifying the raw material base of the food and fuel industry. Further improvement of strain breeding methods and cultivation technologies is required to increase the efficiency of microbial oil production.

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The authors declare that there are no conflicts of interest present.