Обзор современного состояния и перспективы биотехнологии олеогенных дрожжей

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

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. 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.

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