Identification, Viability, and Membrane Potential during the Cryopreservation of Autochthonous Lactic-Acid Bacteria Isolated from Artisanal Adobera Cheese from Los Altos de Jalisco

Round 1

Reviewer 1 Report

I have carefully read and reviewed the manuscript and found it in very good shape to be published after minor corrections. The topic is relevant and the methods used are consistent with the literature and appropriate for the goals the authors describe. I have a few edits/suggestions, see list below...

Best regards.

1. Line 40.  I'd replace "recognized for involving...." for: "known to have" or "known to contain" 

2. Line 107 (and other places in the manuscript). When the authors refer to "fresh-acidified artisanal cheese" are they referring to "freshly made artisanal cheese produced by acid-coagulation"? Please, clarify and make changes/edits as needed

3. Line 320. Use italics for Clostridium perfringens

See "comments and suggestions for authors"

Author Response

Reviewer comments:

I have carefully read and reviewed the manuscript and found it in very good shape to be published after minor corrections. The topic is relevant and the methods used are consistent with the literature and appropriate for the goals the authors describe. I have a few edits/suggestions, see list below:

1. Line 40.  I'd replace "recognized for involving...." for: "known to have" or "known to contain" 

R: It was corrected

2. Line 107 (and other places in the manuscript). When the authors refer to "fresh-acidified artisanal cheese" are they referring to "freshly made artisanal cheese produced by acid-coagulation"? Please, clarify and make changes/edits as needed

R: “fresh-acidified artisanal cheese” was changed to “high-moisture content and acidified” to avoid confusions. Adobera cheese is acidified by the native lactic acid bacteria and, besides it is a low pH cheese, the moisture content remains also high.

3. Line 320. Use italics for Clostridium perfringens

R: It was corrected

Reviewer 2 Report

This manuscript by Arteaga-Garibay et al. investigated lactic acid bacteria isolation from artisanal Adobera cheese. The isolated lactic acid bacteria were tested for cryo-preservation by using a non-traditional medium, and the effects of short and long-term preservation on lactic acid bacteria were also studied. This manuscript generally fits the scope of Microbiology Research journal. I have some comments which need minor revisions by the authors to the manuscript. 

1. Line 109, please add more detail about how to maintain the microaerophilic conditions in the method.

2. Line 210, the title for Table 1 is not shown correctly.

Author Response

Dear reviewer: We really appreciate the time that you have dedicated to review our manuscript, besides your very appropriate comments in order to improve its quality. We tried to attend to your last observations and we hope to have understood and attended them correctly. Note: changes are marked in red letters.

Reviewer comments:

This manuscript by Arteaga-Garibay et al. investigated lactic acid bacteria isolation from artisanal Adobera cheese. The isolated lactic acid bacteria were tested for cryo-preservation by using a non-traditional medium, and the effects of short and long-term preservation on lactic acid bacteria were also studied. This manuscript generally fits the scope of Microbiology Research journal. I have some comments which need minor revisions by the authors to the manuscript. 

1. Line 109, please add more detail about how to maintain the microaerophilic conditions in the method.

R: The microaerophilic conditions were obtained using a using the BD BBL^™ GasPak^™ system, according to the manufacturer instructions.

2. Line 210, the title for Table 1 is not shown correctly.

R: It was corrected as follow: Table 1. Genetic identification of lactic acid bacteria isolated from artisanal Adobera cheese from Los Altos de Jalisco.