Exploration of single cell oil (SCO

Exploration of single cell oil (SCO) production by yeast fermentation began in the 1970s to
produce SCO from microorganisms to substitute lipids from plants as a source of food for
humans and feed for animals [1]. Cheese whey was used to culture oleaginous yeast
Cryptococcus curvatus (Candida curvata) to produce cocoa butter substitute. Fermentation
processes were developed and tested on both pilot scale (0.5-m3 fermentor) and industrial
scale (8.2-m3 fermentor) [2]. Based on these studies, Davies has estimated the