Separation strategies of terpenoids from microbial fermentation broths

Abstract

Background

As the largest group of natural products, terpenoids possess structural diversity and remarkable biological activities, holding significant strategic and economic importance. They are extensively applied in various fields, especially in food additives, endowing foods with unique sweetness, color, and flavor. To satisfy the vast market demand, people rapidly produce single terpenoid products via the fermentation of engineered strains. During this process, the rapid and effective separation of high-purity terpenoid products from the fermentation broth constitutes a pivotal step.

Scope and approach

Separating high-purity terpenoids from fermentation broth is of utmost significance for subsequent pharmacological research and industrial applications. This review integrates the latest research findings in the field to conduct a thorough comparison of existing separation techniques. By analyzing the advantages and limitations of each method, it provides a fresh perspective on how to optimize the separation process.

Key findings and conclusions

This article reviews terpenoid fermentation and separation, providing references for large-scale, high-purity terpenoid production to boost the field. Future research should focus on developing efficient, eco-friendly and cost-effective separation techniques or optimizing existing ones to handle terpenoid challenges. Interdisciplinary efforts, such as those in materials science and artificial intelligence, will cut impurities, boost purity, meet market demands and unlock value in pharma, food and cosmetics.