The concept of using microorganisms as sources of oils and fats has a long history. The
commercial opportunities of such processes have been continuously examined for nearly a …

Fatty acids are essential compounds in the cell. Since the yeast Saccharomyces cerevisiae
does not feed typically on fatty acids, cellular function and growth relies on endogenous …

Very long-chain fatty acids (VLCFAs) are essential lipids whose functional diversity is
enabled by variation in their chain length. The full VLCFA biosynthetic machinery and how …

Histone acetylation depends on intermediary metabolism for supplying acetyl-CoA in the
nucleocytosolic compartment. However, because nucleocytosolic acetyl-CoA is also used …

This text emphasises the importance of staying informed about Saccharomyces cerevisiae
as it provides the intellectual basis for much of the molecular and cellular biology of …

Eukaryotic biochemistry is organized throughout the cell in and on membrane-bound
organelles. When engineering metabolic pathways this organization is often lost, resulting in …

Cytosolic lipid droplets were considered until recently to be rather inert particles of stored
neutral lipid. Largely through proteomics is it now known that droplets are dynamic …

Yarrowia lipolytica is an ascomycete yeast used in biotechnological research for its abilities
to secrete high concentrations of proteins and accumulate lipids. Genetic tools have been …

Sphingolipids (SLs) are essential to fungal survival and represent a major class of structural
and signaling lipids. Unique SL structures and their biosynthetic enzymes in filamentous …

Polyketides are a class of natural products with many applications but are mainly appealing
as pharmaceuticals. Heterologous production of polyketides in the yeast Saccharomyces …