Process of producing omega-hydroxyl fatty acid from alkane

1. A method of producing at least one omega-hydroxyl fatty acid, the method comprising:

contacting at least one alkane with at least one yeast cell in an aqueous medium,

wherein the at least one yeast cell is selected from the group consisting of Candida tropocalis with accession number ATCC20962 and Yarrowia lipolytica C122 strain with accession number CGMCC14251, and is capable of oxidizing the at least one alkane to a corresponding omega-hydroxyl fatty acid and the at least one yeast cell comprises a reduced fatty acid degradation capacity;

the reduced fatty acid degradation capacity is a result of:

(i) a decrease in expression relative to a wild type cell of at least one enzyme involved in a beta-oxidation pathway; and/or

(ii) at least one loss-of-function mutation in at least one enzyme involved in the beta-oxidation pathway; and

the aqueous medium comprises acetate as a co-substrate such that an acetate concentration of the aqueous medium is at least 20 mmol/L, and has a non-detectable concentration of glucose.

2. The method according to claim 1 , wherein the acetate concentration is at least 80 mmol/L.

3. The method according to claim 1 , wherein the acetate concentration is maintained between 80-800 mmol/L during the contacting.

4. The method according to claim 1 , wherein the acetate concentration is maintained between 160-500 mmol/L during the contacting.

5. The method according to claim 1 , wherein the acetate is selected from the group consisting of NaAc and HAc.

6. The method according to claim 1 , wherein the at least one alkane comprises at least 6 carbon atoms.

7. The method according to claim 1 , wherein the at least one alkane is selected from the group consisting of C 7 -C 22 alkanes.

8. The method according to claim 1 , wherein the at least one alkane is selected from the group consisting of C 10 -C 12 alkanes.

9. The method according to claim 1 , wherein the at least one yeast cell is Candida tropocalis with accession number ATCC20962.

10. The method according to claim 1 , wherein the at least one yeast cell is Yarrowia lipolytica C122 strain with accession number CGMCC14251.

11. The method according to claim 1 , wherein the reduced fatty acid degradation capacity is a result of a decrease in expression relative to the wild type cell of the at least one enzyme selected from the group consisting of acyl-CoA dehydrogenase, 2,4-dienoyl-CoA reductase, enoyl-CoA hydratase and 3-ketoacyl-CoA thiolase.

12. The method according to claim 1 , wherein the at least one alkane is selected from the group consisting of octane, decane, undecane, dodecane, and tetradecane.

13. The method according to claim 1 , wherein the at least one alkane is selected from the group consisting of decane, undecane, and dodecane.

14. The method according to claim 1 , wherein the contacting is performed such that the at least one omega-hydroxyl fatty acid and a dicarboxylic acid are produced, and that an amount of the at least one omega-hydroxyl fatty acid is larger than an amount of the dicarboxylic acid.

15. The method according to claim 14 , wherein a selectivity of the at least one omega-hydroxyl fatty acid is at least 58.3%, where the selectivity is a ratio of the amount of the at least one omega-hydroxyl fatty acid to a total amount of the at least one omega-hydroxyl fatty acid and the amount of the dicarboxylic acid.

16. The method according to claim 13 , wherein the contacting is performed such that the at least one omega-hydroxyl fatty acid and a dicarboxylic acid are produced, and that an amount of the at least one omega-hydroxyl fatty acid is larger than an amount of the dicarboxylic acid.

17. The method according to claim 16 , wherein a selectivity of the at least one omega-hydroxyl fatty acid is at least 58.3%, where the selectivity is a ratio of the amount of the at least one omega-hydroxyl fatty acid to a total amount of the at least one omega-hydroxyl fatty acid and the amount of the dicarboxylic acid.