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Microbial Production of Terpenes

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Microbial Production of Food Bioactive Compounds

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Abstract

Sustainability is one of the main challenges facing humankind in the twenty-first century due to the continuous increase in the demand for energy and resources that characterizes our current industrial activity, driven in part by exponential population growth. This problem can be tackled from different strategies and among them the search for biomolecules, either recovered through processes based on the circular economy or through synthetic biology, are highly promising. In this sense, terpenes, the largest family of secondary metabolites in the plant kingdom, have attracted much of the research in recent decades in pursuit of alternative, more ecological, and sustainable ways for their obtention. The reasons for this interest are due to their extensive structural diversity and the possibility of gaining new functionalities, simply by chemical modification, which also makes them excellent candidates in areas such as biomaterials and pharmaceuticals. But also, the fact that the natural biosynthetic pathways of terpenes are well known from the point of view of metabolites and enzymes facilitates their industrial production using genetically modified microorganisms.

This chapter aims to give the reader a broad but at the same time comprehensive view of the production of microbial terpenes in a sustainability context. Starting by the circumstances that lead to the need to look for renewable sources of biomolecules and following by why terpenes represent a very promising opportunity even if only their characteristics from a chemical and bioactivity point of view were considered. Finally, it will be discussed which microorganisms can produce these unique lipids and how, the main option followed nowadays is using synthetic biology strategies, involving modified organisms that are already being used on an industrial scale for applications ranging from biofuels to pharmaceuticals.

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Acknowledgments

This work was supported by Amyris Bio Products Portugal Unipessoal Lda and Escola Superior de Biotecnologia – Universidade Católica Portuguesa through Alchemy project- Capturing high value from industrial fermentation bio products (POCI-01 − 0247-FEDER-027578). The authors declare no conflict of interest.

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Authors and Affiliations

  1. CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal

    Lígia Pimentel, Erdem Carsanba, Francisca Teixeira, Susana Vidigal, Manuela Pintado, Carla Oliveira & Luis M. Rodríguez-Alcalá

  2. Amyris BioProducts Portugal, Unipessoal, Lda, Porto, Portugal

    Erdem Carsanba

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  1. Lígia Pimentel
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  2. Erdem Carsanba
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  5. Manuela Pintado
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Correspondence to Lígia Pimentel or Erdem Carsanba .

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  1. Iberian Agri-Food Center, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

  2. Department of Microbiology, Alzahra University, Tehran, Iran

    Farshad Darvishi Harzevili

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Pimentel, L. et al. (2022). Microbial Production of Terpenes. In: Jafari, S.M., Harzevili, F.D. (eds) Microbial Production of Food Bioactive Compounds. Springer, Cham. https://doi.org/10.1007/978-3-030-81403-8_2-1

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