Recent Advancements and Strategies for Omega‐3 Fatty Acid Production in Yeast

ABSTRACT Recently, the biosynthesis of omega‐3 fatty acids (ω3 FAs) in yeast has witnessed significant advancements. Notably, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) play crucial roles in overall human growth, encompassing neurological development, cardiovascular health, and immune function. However, traditional sources of ω3 FAs face limitations such as environmental concerns. Yeast, as a genetically tractable organism, offers a promising alternative for its sustainable production. Recent advancements and strategies in yeast through metabolic engineering led to significant improvements in ω3 FA production, including the optimization of metabolic pathways, enhancement of precursor supplies, and manipulation of gene expression. Moreover, innovative bioprocess approaches, such as fermentation conditions and bioreactor design, have been devised to further maximize its yields. This review aims to comprehensively summarize recent strategies in ω3 FA production within yeast systems, highlighting their contribution to meeting global ω3 FA demand while mitigating environmental impact and ensuring food security.