Precision fermentation for producing food ingredients

• Published in: Current opinion in food science 2025-02, Vol.61, p.101242, Article 101242
• Main Authors: Cho, Sumin, Jung, Seok Yeong, Eun, Hyunmin, Lee, Sang Yup
• Format: Article
• Language: English
• ISSN: 2214-7993
• DOI: 10.1016/j.cofs.2024.101242

Fermentation has been crucial in human history, evolving in meaning with advances in biotechnology. Advancements in synthetic biology and metabolic engineering have led to the emergence of precision fermentation, which involves using metabolically engineered microbes to produce functional ingredients from simple carbon sources under precisely controlled conditions. These technologies have the potential to develop sustainable platforms for producing food ingredients, which could help address food crisis issues. This review discusses how systems metabolic engineering can be applied to precision fermentation-based production of food ingredients in microbial hosts, with a particular focus on the production of flavoring and coloring agents. Additionally, the development of optimal downstream processing techniques for each product category is also examined. [Display omitted] •Food ingredients can be produced through precision fermentation.•Progress in systems metabolic engineering advanced precision fermentation.•Downstream process development, coupled with precision fermentation, is crucial.•Precision fermentation offers a sustainable food production system.