TECHNOLOGY FOCUS - BIOLOGY - Preparation: No preparation method is given. Preferred Components: Genetic engineering introduces the genetic modification. Random mutagenesis introduces the genetic modification. The genetic modification alters: the FAME profile of the modified microorganism; the production of one or more fatty acids; the biosynthetic pathway of fatty acids; one or more genes in the biosynthetic pathway of fatty acids; alters pyruvate dehydrogenase, acetyl-coenzyme A (CoA) carboxylase, acyl carrier protein, glycerol-3 phosphate acyltransferase, citrate synthase, stearoyl-acyl carrier protein (ACP) desaturase, glycerolipid desaturase, fatty acyl-ACP thioesterase, a fatty acyl-CoA reductase, a fatty aldehyde reductase, a fatty acyl-CoA/aldehyde reductase, and/or a fatty aldehyde decarbonylase. A fermentation broth produced by the modified microorganism has a similar cell density to the cell density of the fermentation broth produced by the unmodified microorganism. The culture of the modified microorganism comprises similar conditions as the culture of the unmodified microorganism. Each fermentation broth comprises a biomass of at least 50 g cellular dry weight per liter. The microorganism corresponds to one or more of: ATCC deposit No. PTA-13344 (Strain MK29404 Dry-1-321C) or ATCC Deposit No. PTA-13346 (Strain MK29404 248A); ATCC deposit No. PTA-13345 (Strain MK29794 300) or ATCC Deposit No. PTA-13347 (Strain MK29794 117D); and ATCC deposit No. PTA-13342 (Strain MK28428 8-50G-3A) or ATCC Deposit No. PTA-13343 (Strain MK28428 149G). The modified microorganism comprises: a desirable FAME profile or a more desirable FAME profile than the unmodified microorganism and another oleaginous organism; and a rapeseed-like FAME profile. The FAME profile of the modified microorganism comprises: a total saturates mass fraction (m/m) of at least 30%, less than or equal to 19% (preferably less than or equal to 3%), or 7-10% (preferably 7.6) that is less than the FAME profile of the unmodified microorganism when grown in culture and is similar to the FAME profile of rapeseed oil; a polyunsaturated methyl ester mass fraction (m/m) of less than or equal to 1% that is less than the FAME profile of the unmodified microorganism when grown in culture; a long chain saturated fatty acids mass fraction (m/m) that is less than the FAME profile of the unmodified microorganism when grown in culture; a combined palmitic acid and stearic acid mass fraction (m/m) of less than or equal to 12.5%, preferably less than or equal to 8% that is lower than the FAME profile of the unmodified microorganism when grown in culture; a combined arachidic acid, behenic acid, and lignoceric acid mass fraction (m/m) of less than or equal to 2% when grown in culture; a palmitic acid mass fraction (m/m) of at least 10% (preferably at least 60%) less than the FAME profile of the unmodified microorganism when grown in culture, less than or equal to 10%, less than or equal to 11% or less than or equal to 15% less than the FAME profile of the unmodified microorganism when grown in culture or 1-10% higher than the FAME profile of the unmodified microorganism when grown in culture; a stearic acid mass fraction (m/m) of at least 10%, less than or equal to 2.5%, greater than or equal to 0.5%, or 0.5-2.5 less than the FAME profile of the unmodified microorganism when grown in culture or higher than the FAME profile of the unmodified microorganism when grown in culture; myristic acid mass fraction (m/m) of less than or equal to 1.5, preferably 0% less than the FAME profile of the unmodified microorganism when grown in culture; an arachidic acid mass fraction (m/m) of less than or equal to 1.5%, preferably 0% less than the FAME profile of the unmodified microorganism when grown in culture; a behenic acid mass fraction (m/m) of less than or equal to 1.5%, preferably 0% less than the FAME profile of the unmodified microorganism when grown in culture; a lignoceric acid mass fraction (m/m) of less than or equal to 2%, preferably 0.5% less than the FAME profile of the unmodified microorganism when grown in culture; a palmitoleic acid mass traction (m/m) of less than or equal to 1%, preferably 0.4% less than the FAME profile of the unmodified microorganism when grown in culture; oleic acid mass fraction of preferably less than or equal to 70%, preferably 50-70% less or higher than the FAME profile of the unmodified microorganism when grown in culture; eicosenoic acid mass fraction (m/m) of less than or equal to 3%, preferably 0.2% less than the FAME profile of the unmodified microorganism when grown in culture; erucic acid mass fraction (m/m) of less than or equal to 5%, preferably 0% less than the FAME profile of the unmodified microorganism when grown in culture; and a linoleic acid mass fraction of less than or equal to 35% (preferably less than or equal to 15-35%) or greater than or equal to 6% (preferably 6-12%) that is less or higher than the FAME profile of the unmodified microorganism when grown in culture. The FAME profile of the modified microorganism has desirable cold flow properties or more desirable cold flow properties than the FAME profile of the unmodified microorganism when grown in culture. The FAME profile of the modified microorganism has a cloud point of less than 4 degrees C, preferably less than -3 degrees C that is lower or higher than the FAME profile of the unmodified microorganism when grown in culture, and a pour point of greater than -18 degrees C, preferably -18 degrees C to -9 degrees C that is lower or higher than the FAME profile of the unmodified microorganism when grown in culture. The FAME profile of the modified microorganism has a cold filter plugging point of less than 0 degrees C, preferably less than -10 degrees C that is lower than the FAME profile of the unmodified microorganism when grown in culture. The modified microorganism produces a fermentation broth having a lower viscosity than a fermentation broth produced by the unmodified microorganism when grown in culture, and produces less exocellular polysaccharide than the unmodified microorganism.    TECHNOLOGY FOCUS - INDUSTRIAL STANDARDS - Preferred Components: The modified microorganism comprises a FAME profile satisfying specifications: required by the biofuel standards of the United States. Canada, or European Union; required by the biofuel standard EN 14214; according to current and/or subsequent revisions of EN 14214; required by the biofuel standard ASTM D6751; and according to current, and/or subsequent revisions of ASTM D6751. EXAMPLE - No suitable example given.