Essential fatty acids, as vital components of the diet, play a crucial role in human physiological functions. Since the human body cannot synthesize these unsaturated fatty acids (characterized by multiple double bonds), they must be obtained through dietary sources. The nutritional significance of single-cell oils (SCO) produced by yeasts lies in their richness in long-chain unsaturated fatty acids. This unique feature has led to the widespread utilization of lipid-producing microorganisms in the manufacturing of dietary supplements and SCOs. Recently, oil-producing microorganisms have gained significant attention as a sustainable and alternative source for unsaturated fatty acid production. Attributes such as high growth rates and the ability to metabolize a wide range of carbon sources make these microorganisms an attractive option for the industrial production of SCOs. The lipids synthesized by these organisms find extensive applications in the food and pharmaceutical industries.

Furthermore, the type of carbon source plays a decisive role in the lipid accumulation process. In this context, numerous studies conducted by researchers worldwide have focused on lipid-producing yeasts, optimal production conditions, and parameters affecting lipid biosynthesis, aiming to optimize the yield and quality of these products.