Kelp (Laminaria japonica) is an important marine resource with low cost and rich nutrition. However, its fishy odor has compromised consumer acceptance. In this study, the effects of fermentation with Lactobacillus plantarum FSB7, Pediococcus pentosaceus CICC 21862 and Saccharomyces cerevisiae SK1.008 on fishy notes in kelp was studied using gas chromatography-mass spectrometry (GC-MS), gas chromatography-ion mobility spectrometry (GC-IMS) and odor activity values (OAVs). Forty-four volatile organic compounds (VOCs) were identified in unfermented kelp, most of which were aldehydes, followed by alkanes, alcohols and ketones. Among them were 19 volatile compounds with OAV greater than one. Substances containing α,β-unsaturated carbonyl structure (1-Octen-3-one, (E,Z)-2,6-nonadienal, (E,E)-2,4-decadienal, etc.) are the main contributors to kelp fishy odor. The number of VOCs in kelp samples fermented by L. plantarum, P. pentosaceus and S. cerevisiae were decreased to 22, 24 and 34, respectively. GC-IMS shows that the fingerprint of the S. cerevisiae fermented sample had the most obvious changes. The disappearance of 1-octen-3-one and a 91% decrease in unsaturated aldehydes indicate that S. cerevisiae was the most effective, while L. plantarum and P. pentosaceus only reached 43–55%. The decrease in kelp fishy notes was related to the decrease in α,β-unsaturated carbonyl groups. The experimental results show that odor reduction with fermentation is feasible.

D‐allulose is the C‐3 epimer of D‐fructose, which rarely exists in nature, and can be biosynthesized from D‐fructose by the catalysis of D‐psicose 3‐epimerase. D‐allulose is safe for human consumption and was recently approved by the United States Food and Drug Administration for food applications. It is not only able be used in food and dietary supplements as a low‐calorie sweetener, but also modulates a variety of physiological functions. D‐allulose has gained increasing attention owing to its excellent properties. This article presents a review of recent progress on the properties, applications, and bioproduction progress of D‐allulose.

Fucosyllactoses (FL), including 2′‐fucosyllactose (2′‐FL) and 3‐fucosyllactose (3‐FL), have garnered considerable interest for their value in newborn formula and pharmaceuticals. In this study, an engineered Escherichia coli was developed for high‐titer FL biosynthesis by introducing multi‐level metabolic engineering strategies, including (1) individual construction of the 2′/3‐FL‐producing strains through gene combination optimization of the GDP‐L‐fucose module; (2) screening of rate‐limiting enzymes ( α ‐1,2‐fucosyltransferase and α ‐1,3‐fucosyltransferase); (3) analysis of critical intermediates and inactivation of competing pathways to redirect carbon fluxes to FL biosynthesis; (4) enhancement of the catalytic performance of rate‐limiting enzymes by the RBS screening, fusion peptides and multi‐copy gene cloning. The final strains EC49 and EM47 produced 9.36 g/L for 2′‐FL and 6.28 g/L for 3‐FL in shake flasks with a modified‐M9CA medium. Fed‐batch cultivations of the two strains generated 64.62 g/L of 2′‐FL and 40.68 g/L of 3‐FL in the 3‐L bioreactors, with yields of 0.65 mol 2′‐FL/mol lactose and 0.67 mol 3‐FL/mol lactose, respectively. This research provides a viable platform for other high‐value‐added compounds production in microbial cell factories.