Bioactive compounds, available in low concentrations in foods, are gaining increasing importance owing to their benefits to human health. This expanding interest has encouraged research into more productive production methods than traditional practices, such as chemical synthesis and extraction from natural tissues. Against this background, biotechnology has come forward as a powerful alternative, using genetically modified organisms (GMOs) to produce compounds under controlled conditions. Microbes are a good choice because of their fast growth, ease of handling, and capacity for genetic modification. An example is thymol, a monoterpene phenol found in plants of the Lamiaceae family, such as Thymus vulgaris (thyme) and Origanum vulgare (oregano). Due to its excellent antimicrobial activity, thymol has found industrial applications ranging from producing hygiene products to active packaging films. Research on its extraction processes has increasingly focused on novel techniques that minimize solvent and energy consumption while achieving high efficiency. However, the microbial production of thymol is presented as an opportunity yet largely unexplored. Through fermentation, biotechnology, and advanced purification methods, it may be possible to produce this bioactive compound with diverse applications in pharmaceutical, food, and cosmetic industries, including antimicrobials, food preservatives, or antioxidants, which could prevent aging, combat cell damage, enhance food preservation, and address pathogen control. By reviewing the chemical and biological properties as well as the extraction and production techniques of thymol, this chapter discusses the possibilities of this compound, highlighting microbial production as an emerging and sustainable approach for its industrial applications.