Germplasm Resource Mining of Fen-Flavor Baijiu Brewing Micro-Organisms and Screening of Important Functional Strains

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

Dear editor and authors:

The exploration of microbial genetic resources for the production of Fen-flavor Baijiu has laid an important foundation for process improvement and strain optimization in baijiu brewing. In this work, the authors focused on the Germplasm Resources Mining of Fen-flavor Baijiu Brewing Microorganisms and Screening of Important Functional Strains. Two strains of high acetate ethyl ester-producing yeast and lactate-degrading bacteria with good tolerance to temperature, pH, and ethanol concentration were identified as Saccharomyces cerevisia and Bacillus licheniformis, respectively. However, some issues should be addressed before the consideration for publication:

1. Please check if the keyword (Jiupei microorganisms) is the correct keyword.

2. In the manuscript, the authors are recommended to add more details to help readers better understand the importance of your work.

3. Authors need to improve the introduction by adding recent studies from the literature and highlighting the importance of this study.

4. There are a few typos that need to be corrected, such as PH

5. While you have done some analysis of the results, the conclusions do not seem particularly insightful. We recommend that you revisit your analysis and make more insightful claims and implications based on your analysis.

6. It would be helpful if you could discuss the limitations of your research more explicitly.

7. Authors should refine the results and discussion with the latest research and reasoning.

Comments on the Quality of English Language

Minor editing of English language required.

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

In this paper, the authors presented a work about germplasm resources mining of Fen-flavor Baijiu brewing microorganisms as well as screening of important functional strains. The idea is new and the work has sent interesting information. Some issues should be addressed before publication.

1. The introduction could provide more specific research questions or hypotheses to better guide the reader and highlight the novelty of the study. For example, "The introduction should clearly state the research questions that this study aims to address, such as 'What are the specific roles of different microorganisms in the Fen-flavor Baijiu brewing process?' "

2. In the materials and methods section, more details could be added regarding the selection of culture media and the rationale behind it. For instance, "The authors should explain why specific culture media were chosen for the isolation of different microorganisms and how these media support the growth and identification of the target strains."

3. The discussion section could be expanded to include more speculations on the potential applications or future directions of this research. For instance, "Future research directions could include investigating the interactions between these strains and other microorganisms in the brewing process."

4. The conclusion should be more concise and focused on the key contributions of the research. For example, "The conclusion should succinctly summarize the main findings and highlight the significance of the identified Saccharomyces cerevisiae and Bacillus licheniformis strains in improving the quality of Fen-flavor Baijiu."

5. The overall presentation of the paper could be improved by correcting minor grammatical errors and typos. For instance, "Throughout the paper, there are several instances of incorrect verb tenses or missing articles. These errors should be carefully reviewed and corrected."

6. The figures and tables should be of higher resolution to ensure clarity. For example, "The images in some of the figures are pixelated and difficult to interpret. The authors should provide higher resolution images to enhance the readability of the data."

Author Response

Please see the attachment.

Author Response File: Author Response.pdf