ABSTRACT
Fats, oils, and their coproducts (FOC) represent a class of substrates that can assume a uniquely important role in industrial fermentation processes. First of all, the structural diversity afforded by this class of substrates can potentially impart a variety of chemical composition and physical properties to the final products. The majority of fats and oils derived from biological sources are triacylglycerols containing fatty acids ranging from 8-to 22-carbon chain length. In some instances, these fatty acids may contain one or more functional groups, notably the carbon-carbon double bond and hydroxyl group. These functional groups are often incorporated into the structure of the fermentation products. Moreover, when triacylglycerols are hydrolyzed either during fermentation or in other industrial processes to release the fatty acids, glycerol is generated. This coproduct is a viable carbon source in many microbial fermentation systems to support cell growth and the synthesis of bioproduct, and can also play a role in modulating the structure and properties of the fermentation products.
