Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives

Round 1

Reviewer 1 Report

In this work, Simoes et al. investigate probiotic and antifungal attributes of LAB isolated from naturally fermented Brazilian table olives. 

This study is well designed and carefully conducted. The results are extensively documented and adequate discussion and conclusions are drawn. However, the article can be improved by editing by a native speaker of English. Also, please check on the scientific names of bacteria, especially when italics is needed.

Author Response

Review 1

In this work, Simoes et al. investigate probiotic and antifungal attributes of LAB isolated from naturally fermented Brazilian table olives. 

This study is well designed and carefully conducted. The results are extensively documented, and adequate discussion and conclusions are drawn. However, the article can be improved by editing by a native speaker of English. Also, please check on the scientific names of bacteria, especially when italics is needed.

Authors: We thank these comments. The article has already been reviewed by a native speaker of English; however, some errors were corrected throughout the article. We apologize for the mistake in the bacteria names; in the revised version the names of bacteria were fixed. Regarding the nomenclature of the S. Enteritidis ATCC 564, the current and most updated nomenclature of this genera recommends the italic use for genera (Salmonella), specie (enterica), and subspecies (subsp. enterica), while serovar (e.g., Typhimurium, Agona, Enteritidis, among others) should not be written in italics or underlined and must be non-italic with the first letter in the capital as per the Bible of Salmonella (Grimont and Weill 2007). Conventionally the contracted form is used after the first description of the Salmonella genus and corresponding serovar. Therefore, we described the first time as Salmonella enterica and following these rules, S. (italicized) to describe the genus followed by the corresponding serovar.

Grimont PAD, Weill FX. Antigenic formulae of the Salmonella serovars, 9th ed. Paris: World Health Organization Collaborating Center for Reference and Research on Salmonella, Institut Pasteur; 2007.

Reviewer 2 Report

The topic of the manuscript "Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives" is suitable for the Fermentation journal and will be  interesting for scientific community. The manuscript is informative and well structured. The authors have presented relevant data on LAB isolates regarding potential probiotics. I have only few minor suggestions, which are as follows:

lines 440 - 449: sentences are too long and hard to follow, try to simplify

Conclusion lacks a sentence as take home message

Author Response

Review 2

The topic of the manuscript "Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives" is suitable for the Fermentation journal and will be interesting for scientific community. The manuscript is informative and well structured. The authors have presented relevant data on LAB isolates regarding potential probiotics. I have only few minor suggestions, which are as follows:

lines 440 - 449: sentences are too long and hard to follow, try to simplify

Authors: Thank you for these comments, the sentence was improved.

Conclusion lacks a sentence as take-home message

Authors: We thank these comments, the sentence was added.

1. Conclusions

The exploration of Brazilian table olives fermented was relevant for isolating new LAB strains with probiotic and antifungal potential that can affect performances similar to commercial probiotics and food biopreservation. Out of fourteen LAB isolates from table olives, three isolates, namely L. paracasei CCMA1770, L. pentosus CCMA1768, and L. brevis CCMA1762, showed potential properties that allow for their use as probiotics and antifungal strategy. These strains were capable of auto-aggregation, coaggregation with pathogens, exhibiting cellular hydrophobicity, tolerating low pH and bile salts, and antimicrobial activity against pathogens, bacteria, and fungi mycotoxigenic. Furthermore, the strains displayed adhesion to Caco-2 human epithelial cells, a high survival rate during simulated digestion, and mycotoxin adsorption capacity. These results indicated that LAB strains from naturally fermented Brazilian table olives as potentially probiotic and antifungal candidates. Therefore, other complementary tests are necessary to demonstrate functionality and safety for the consumer, prove their use in food, and contribute to scientific advances related to probiotics and biopreservation.