Advances in the sustainable biosynthesis of valuable terpenoid flavor compounds and precursors in micro-organisms
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| Název: | Advances in the sustainable biosynthesis of valuable terpenoid flavor compounds and precursors in micro-organisms |
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| Autoři: | Qian Li, Yibo Ning, Deyu Liu, Jie Ren, Changtong Lu, Zhifei Chen, Guanglu Wang |
| Zdroj: | Biotechnology for Biofuels and Bioproducts, Vol 18, Iss 1, Pp 1-21 (2025) |
| Informace o vydavateli: | BMC, 2025. |
| Rok vydání: | 2025 |
| Sbírka: | LCC:Biotechnology LCC:Fuel |
| Témata: | Terpenoids, Flavors and fragrances, Microbial cell factory, Biosynthetic strategy, Biotechnology, TP248.13-248.65, Fuel, TP315-360 |
| Popis: | Abstract Renowned for their distinctive aromas, terpenoid flavor compounds and their precursors are widely used in medicine, food, and the flavor and fragrance industries. Rapid advances in synthetic biology, including the modification of microbial chassis cells, the design of synthetic pathways for novel target products, and the integration of large-scale microbial fermentation, have enabled the development of microbial cell factories for the green and efficient production of terpenoid flavor compounds and their precursors, offering broader market potential. This review examines common biosynthetic mechanisms, recent progress in the field, and strategies for enhancing the biosynthetic efficiency of terpenoid flavor compounds and their precursors. This study aims to support the advancements of sustainable production technologies and promote industrial application within the flavor and fragrance sector. |
| Druh dokumentu: | article |
| Popis souboru: | electronic resource |
| Jazyk: | English |
| ISSN: | 2731-3654 |
| Relation: | https://doaj.org/toc/2731-3654 |
| DOI: | 10.1186/s13068-025-02699-2 |
| Přístupová URL adresa: | https://doaj.org/article/cedd32dc62394cb4bac4f3dbb0ce76b3 |
| Přístupové číslo: | edsdoj.32dc62394cb4bac4f3dbb0ce76b3 |
| Databáze: | Directory of Open Access Journals |
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Nájsť tento článok vo Web of Science | Abstrakt: | Abstract Renowned for their distinctive aromas, terpenoid flavor compounds and their precursors are widely used in medicine, food, and the flavor and fragrance industries. Rapid advances in synthetic biology, including the modification of microbial chassis cells, the design of synthetic pathways for novel target products, and the integration of large-scale microbial fermentation, have enabled the development of microbial cell factories for the green and efficient production of terpenoid flavor compounds and their precursors, offering broader market potential. This review examines common biosynthetic mechanisms, recent progress in the field, and strategies for enhancing the biosynthetic efficiency of terpenoid flavor compounds and their precursors. This study aims to support the advancements of sustainable production technologies and promote industrial application within the flavor and fragrance sector. |
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| ISSN: | 27313654 |
| DOI: | 10.1186/s13068-025-02699-2 |