利用酵母生物合成虾青素的研究进展

Astaxanthin is widely used in industries such as cosmetics, feed additives, and healthcare due to its antioxidant, coloring, and health-promoting properties. The traditional production process of astaxanthin mainly includes natural extraction and chemical synthesis. However, they cannot meet the growing market demand and consumer demand for natural products. With the rapid development of synthetic biology, the synthesis of astaxanthin by microbial fermentation is a more efficient way. Many naturally occurring sources of astaxanthin, such as Xanthophyllomyces dendrorhous and genetically engineered yeasts such as Saccharomyces cerevisiae, Yarrowia lipolyticus, and Kluyveromyces marxianus, have been isolated and constructed. To improve the efficiency of astaxanthin production through industrial yeast fermentation, researchers used a variety of strategies such as mutagenesis, genetic modification, and fermentation regulation, and explored ways to synthesize astaxanthin using different cheap substrates. Therefore, this study systematically reviews the research progress of yeast astaxanthin synthesis, analyzes the main factors affecting astaxanthin synthesis from the metabolic pathway of yeast and the current status of astaxanthin synthesis using different raw materials, and proposes methods and strategies for yeast to produce astaxanthin.