Candida utilis

    Technical Data

    Type of microorganism Yeast
    Microorganism name Candida utilis
    Temperature range 30°C (Babu & Mohamed Ilyas, 2017)
    pH range
    Carbon and nitrogen source
    Growth  rate (µ)
    Companies (product) Arbiom (Sylpro & Yusto)
    Wild-type or GMO Wild-type
    Feedstock case studies (suitable substrates)
    % SCP (w/w percentage of protein in dried biomass) 32.6-60.99% depending on substrate (Rajput et al., 2024)
    cell  biomass dry weight (CDW) = biomass yield? (g/L or g/g?) (weight of biomass/total weight or volume) 
    Protein content in final product
    Protein titer (g/L or g/g?) grams of protein / total weight or volume
    Productivity (g/Lh) 1.95 for fed-batch with sigmoidal feeding strategy (which is optimal) (on lab scale in bioreactor on molasses) (Lee & Kim, 2001)
    Protein yield on C-source (% w/w) 48.96% (w/w) with defatted soybean meal as substrate on lab scale in flask (Anowar & Morais, 2025) *
    Scale From lab scale to industrial scale (Arbiom products). Info on parameters only found for lab scale research, not on industrial scale.
    Downstream purification processing complexity   No info about downstream proces, most likely similar processing as other yeast products.
    Nucleic acid content
    Techno-functional and/or nutritional properties (e.g. meat-like texture, amino acid profile, digestibility)
    Target application (Food, feed, other) Used in both food and feed sector
    Advantages Rich in proteins, all amino acids present. High vitamin and mineral content.
    Challenges (Key limitations, risk factors) Not all amino acids present at high enough level (methionine not). No meat-like texture
    Regulatory status in Europe Not considered as a novel food. It is allowed and on the market in Europe as food and feed.
    Regulatory status in other parts of the world
    Extra/remark
    Publications/references