Yeast-based precision fermentation for the biosynthesis of terpenoids

Abstract

Terpenoids represent the largest class of specialized metabolites with extensive applications in food and nutraceutical industries. While plant-derived extraction remains the predominant industrial source, this traditional approach faces significant challenges including low yields, environmental variability, and substantial resource requirements. Yeast-based precision fermentation has emerged as a compelling alternative production platform, effectively addressing these constraints through distinct advantages including rapid growth kinetics, environmental condition independence, and superior genetic tractability. This review scrutinizes recent developments in yeast-based precision fermentation for terpenoid production, with emphasis on food-related applications. We discuss key yeast platforms such as Saccharomyces cerevisiae, Komagataella phaffii, Yarrowia lipolytica, and Candida tropicalis, analyze their distinct advantages as production hosts, and explore synthetic biology approaches for strain development. Through representative case studies of mono-, sesqui-, di-, and triterpenoid production, we illustrate the practical implementation of the synthetic biology approaches and highlight exceptional achievements in production metrics. Finally, this review examines emerging methodologies for expanding the repertoire of producible terpenoids through functional metagenomic screening and synthetic pathway construction for noncanonical building blocks. This comprehensive analysis provides insights into the current state and future directions of yeast-based precision fermentation for sustainable terpenoid production.