Efficient astaxanthin production: Advanced strategies to improve microbial fermentation
Qiang Zhou, Jiahui Yang, Wankui Jiang, Wenming Zhang, Minjiao Chen, Yujia Jiang, Fengxue Xin
Abstract
Abstract Astaxanthin is a very valuable chemical with strong antioxidant effects, including anti‐cancer, anti‐inflammatory, eye protection, and other properties. The rapid development of synthetic biology has facilitated microbial astaxanthin production, offering environmental benefits, mild reaction conditions, and alignment with consumer demand for natural compounds. Accordingly, this review introduces the latest progress in the production of astaxanthin using different microorganisms including native microbes like Haematococcus pluvialis and Xanthophyllomyces dendrorhous , as well as engineered microbes like Yarrowia lipolytica and Escherichia coli . Methods for improving astaxanthin production through fermentation process regulation and metabolic engineering are reviewed and directions for future work are proposed.