PubMed · 2026-02-20
Scientists are reviewing how to use engineered microbes — instead of harvesting plants or using harsh chemicals — to produce the natural scent and flavor compounds (terpenoids) found in herbs, flowers, and fruits. Advances in synthetic biology are making this greener and more scalable.
Conventional plant extraction and chemical synthesis of terpenoids face fundamental problems with stereoselectivity (getting the molecule's exact shape right) and environmental sustainability, driving interest in biosynthetic alternatives.
Synthetic biology strategies — including enzyme modification, dynamic pathway regulation, and cellular compartmentalization — have been identified as key tools to overcome production bottlenecks in microbial terpenoid factories.
Selecting compatible microbial host strains and engineering tolerance to terpenoid toxicity are highlighted as critical, often overlooked factors for achieving viable commercial-scale biosynthesis.