Advances in the sustainable biosynthesis of valuable terpenoid flavor compounds and precursors in micro-organisms

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...

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Detalhes bibliográficos

Principais autores:	Qian Li, Yibo Ning, Deyu Liu, Jie Ren, Changtong Lu, Zhifei Chen, Guanglu Wang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	BMC 2025-09-01
coleção:	Biotechnology for Biofuels and Bioproducts
Assuntos:	Terpenoids Flavors and fragrances Microbial cell factory Biosynthetic strategy
Acesso em linha:	https://doi.org/10.1186/s13068-025-02699-2
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