Functional Components from the Liquid Fermentation of Edible and Medicinal Fungi and Their Food Applications in China
Round 1
Reviewer 1 Report
The review manuscript gives an overview and summarize the nutrient and active ingredients obtained from liquid fermentation of edible and medicinal fungi. However, the paper can be improved based on the suggestion below:
1. The content of the manuscript is more focus on the summary of the research output from the researchers published in China (80% of the cited reference are published in Chinese language). So, I would suggest the title of the manuscript to be revised for the context in China.
2. There are few species name/format which require to be verified throughout the manuscruipt, eg. Line 50, 57, 180, 207, 208.
3. Table 1- Authors discussed other species in the text of section 2.2 (line 163-203) but only selected species are summarized in Table 1 which is not sufficient to give a general overview of the nutrient composition difference between fruit body and fermented mycelia. Besides, the table should include the Triterpenoids found in fruit body and fermented mycelia.
The manuscript required moderate editing of English language.
Author Response
Comments and Suggestions for Authors
The review manuscript gives an overview and summarize the nutrient and active ingredients obtained from liquid fermentation of edible and medicinal fungi. However, the paper can be improved based on the suggestion below:
- The content of the manuscript is more focus on the summary of the research output from the researchers published in China (80% of the cited reference are published in Chinese language). So, I would suggest the title of the manuscript to be revised for the context in China.
Response: Thank you for your valuable suggestion. Edible and medicinal fungi are especially popular in China, and there is a wealth of research on this topic that is more abundant and up-to-date than research from other countries. Accordingly, we have revised the manuscript’s title to better reflect this context.
- There are few species name/format which require to be verified throughout the manuscruipt, eg. Line 50, 57, 180, 207, 208.
Response: Thank you to the reviewer for bringing up this issue. I am sorry to say that due to the author's oversight, there were errors in the manuscript regarding some species names and formatting. These issues have since been addressed and revised accordingly.
- Table 1- Authors discussed other species in the text of section 2.2 (line 163-203) but only selected species are summarized in Table 1 which is not sufficient to give a general overview of the nutrient composition difference between fruit body and fermented mycelia. Besides, the table should include the Triterpenoids found in fruit body and fermented mycelia.
Response: Thank you for bringing up this issue. Upon further consideration, we believe that the data for the selected references in Table 1 is more relevant and comparable, particularly in terms of the nutrient differences discussed between lines 187-203. However, in the interest of maintaining the integrity of the manuscript, we have added the species mentioned from lines 163-186 to Table 1 and have also compared the triterpenoids in the revised version of the manuscript.
Author Response File: 
Author Response.docx
Reviewer 2 Report
This article presented functional components from liquid fermentation of edible and medicinal fungi and food applications. The study is well organized and data is well arranged. The findings would be helpful for future studies. Before recommending this article, there are some shortcomings for that should be resolve.
The title is good but the word and has been used two time which affect the quality of the title I will recommend to revise it.
The abstract provides the information about the review but having no information of the main findings and methods.
Also add one to two future recommendations in the abstract.
Here is some issue “can be cultivated artificially cultivated” should be revise and add full stop after cultivated.
How liquid fermentation effect the main components of the mushroom and which quality of liquid fermentation is more fruitful should be address in introduction?
Line 73 should be cited with relevant study. The following study could be helpful. https://doi.org/10.3390/microorganisms10050954, https://doi.org/10.3390/molecules27196728
The chemical formula in the whole MS should be written correctly For example CaCO2 should be CaCO2
Explain abbreviations at first use.
Check line 162.
Table 1 need to add some more species as well.
Check line 234
Table containing information of the biological activities should be added.
Conclusion and future recommendations should be added.
Typos and grammatical mistakes should be revise. Be careful with chemical formula and abbreviations
Author Response
Comments and Suggestions for Authors
This article presented functional components from liquid fermentation of edible and medicinal fungi and food applications. The study is well organized and data is well arranged. The findings would be helpful for future studies. Before recommending this article, there are some shortcomings for that should be resolve.
- The title is good but the word and has been used two time which affect the quality of the title I will recommend to revise it.
Response: Thank you for your helpful suggestion. We have revised the title of the manuscript accordingly, as we agree that the repetition of a word in the original title could have affected the quality of the manuscript.
- The abstract provides the information about the review but having no information of the main findings and methods.
Response: Thank you for the expert reviewer's suggestion. The abstract of the manuscript has been revised according to the modification.
- Also add one to two future recommendations in the abstract.
Response: Thank you for the reviewer's suggestion. Further revisions have been made to the abstract based on the feedback. Thank you!
- Here is some issue “can be cultivated artificially cultivated” should be revise and add full stop after cultivated.
Response: Thanks to the reviewer for raising this issue. I feel so sorry that because of the author's negligence, there are errors about some format and repeated word in the manuscript, which have been revised in the manuscript.
- How liquid fermentation effect the main components of the mushroom and which quality of liquid fermentation is more fruitful should be address in introduction?
Response: Thanks to the reviewer for raising this issue. Yes, the effect of liquid fermentation on the main components of mushrooms and the quality of liquid fermentation that is more fruitful should be addressed in the introduction of a study related to this topic. Liquid fermentation can lead to changes in the composition and bioactivity of mushroom components, such as polysaccharides, proteins, and phenolic compounds. The quality of liquid fermentation can also affect the yield and quality of the functional components from mushrooms. Therefore, it is important to provide an overview and background information on the potential impact of liquid fermentation on mushroom components, and to highlight the need for further research on optimizing the liquid fermentation process for producing high-quality functional components.
- Line 73 should be cited with relevant study. The following study could be helpful. https://doi.org/10.3390/microorganisms10050954, https://doi.org/10.3390/molecules27196728
Response: Thanks to the reviewer for the advice and recommendation. The references have been inserted in the revised manuscript.
- The chemical formula in the whole MS should be written correctly For example CaCO2 should be CaCO2
Response: Thanks to the reviewer for raising this issue. I feel so sorry that because of the author's negligence, there are errors about some format in the manuscript, which have been revised in the manuscript.
- Explain abbreviations at first use.
Response: Thank you to the reviewer for bringing this issue to our attention. We would like to apologize for any confusion caused by our negligence in not explaining certain abbreviations in the manuscript upon first use. These abbreviations have now been addressed and explained in the revised version of the manuscript.
- Check line 162.
Response: Thanks to the reviewer for raising this issue. I feel so sorry that because of the author's negligence, there are errors about some format in the manuscript, which have been revised in the manuscript.
- Table 1 need to add some more species as well.
Response: Thanks to the reviewer for raising this issue. The species of the comparison of nutrient composition difference between fruit body and fermented mycelia from the same literature is limited. But we tried to find some and added in the revised manuscript.
- Check line 234
Response: Thanks to the reviewer for raising this issue. I feel so sorry that because of the author's negligence, there are errors about some format in the manuscript, which have been revised in the manuscript.
- Table containing information of the biological activities should be added.
Response: Thank you to the reviewer for raising this issue. We acknowledge that there are numerous articles related to the biological activities of both mycelium and fruiting body of edible and medicinal mushrooms. However, this article specifically focuses on the differences in biological activities between the two origins with the same processing methods, which is highlighted in the results presented in Table 2. We hope that our study provides valuable insights into this specific aspect of mushroom biology and contributes to the existing body of literature on this topic.
- Conclusion and future recommendations should be added.
Response: Thank you for the reviewer's suggestion, we have made the necessary revisions to the manuscript.
Author Response File: Author Response.docx
Round 2
Reviewer 1 Report
Authors have made the necessary amendment based on the suggestion. Therefore, the manuscript can be accepted for publication.
