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Article
Peer-Review Record

Optimization of Solid-State Fermentation Conditions of Quercus liaotungensis by Bacillus subtilis

Fermentation 2023, 9(1), 75; https://doi.org/10.3390/fermentation9010075
by Cong Li 1,2,†, Longteng Ma 1,†, Lifen Wang 1, Zixi Zhang 1, Yuguang Chen 1, Jiashun Chen 1, Qian Jiang 1, Zehe Song 1, Xi He 1, Bie Tan 1, Dingfu Xiao 1,* and Xiaokang Ma 1,*
Reviewer 1: Anonymous
Fermentation 2023, 9(1), 75; https://doi.org/10.3390/fermentation9010075
Submission received: 20 December 2022 / Revised: 8 January 2023 / Accepted: 12 January 2023 / Published: 16 January 2023
(This article belongs to the Special Issue Bioactive Compounds in Grain Fermentation)

Round 1

Reviewer 1 Report

The manuscript has a great importance to the find the best conditions for solid-state fermentation by Bacillus subtilis using Quercus liaotungensis. However, it is necessary to clarify the novelty of the work. Additionally, some detailed needs reviews:

Lines 62 – 63: Please provide the reference for this information: “The QLS contains 5.47%±0.09% crude protein (CP)…”

Please write the scientific name of genus and species in italics (correct for all text). For example: Bacillus subtilis and Quercus liaotungensis.

All table legends need to be self-explanatory, please complete the necessary information in all of them.

Table 1: “Levers” to “Levels”

Lines 89 – 94: Please provide the references of the methodologies to fermentation product analysis

Line 123: Please correct unit “108 CFU/ml”

Table 6: Please capitalize the initial of the first word

Page 197: Please indicate the fermentation time of the other cited works.

Author Response

Reviewer 1

Q 1 Lines 62 – 63: Please provide the reference for this information: “The QLS contains 5.47%±0.09% crude protein (CP)…”

Response: Thanks for your valuable comments. Which have been described in the Table 8, Table 8 shows the Change of nutritional value of Quercus liaotungensis before and after fermentation.

 

Q 2 Please write the scientific name of genus and species in italics (correct for all text). For example: Bacillus subtilis and Quercus liaotungensis.

Response: Thanks for your valuable comments. Change has been made.

 

Q 3 All table legends need to be self-explanatory, please complete the necessary information in all of them.

Response: Thanks for your valuable comments. Change has been made.

 

Q 4 Table 1: “Levers” to “Levels”

Response: Thanks for your valuable comments. It is Levels, we have modified it in the Table 1.

 

Q 5 Lines 89 – 94: Please provide the references of the methodologies to fermentation product analysis

Response: Thanks for your valuable comments. we have modified it in the text.

 

Q 6 Line 123: Please correct unit “108 CFU/ml”

Response: Thanks for your valuable comments. Change has been made.

 

Q 7 Table 6: Please capitalize the initial of the first word

Response: Thanks for your valuable comments. Change has been made.

 

Q 8 Page 197: Please indicate the fermentation time of the other cited works.

Response: Thanks for your valuable comments. We were also aware of this issue, Change has been made.

Reviewer 2 Report

The solid-state fermentation process of Quercus liaotungensis (QL) by Bacillus subtilis (BS) were evaluated. However, I can send some observations to improve the manuscript:

I suggest that all scientific names be italicized, review all the document.

Keywords: I suggest that the keywords are not the same as those that appear in the title.

Introduction: I recommend updating the following references: Chen et al., 2009, Ramachandra et al., 2005, Singhania et al., 2009 and Graminha et al., 2008.

Materials and Methods: I think it is important to mention how Bacillus was activated.

They mention various methodologies that were performed after fermentation. But they do not place any reference.

I recommend describing in detail the methodology of tannin content and DPPH activity.

Results and discussions: I recommend that the information in table 1 and 2 be combined into one.

I recommend that in table 2 you write all the treatments.

You have an excess of tables, normally the effects can be represented with contour diagrams or another type of diagram. I recommend you change tables for diagrams.

 

Author Response

Reviewer 2

Q 1 I suggest that all scientific names be italicized, review all the document.

Response: Thanks for your valuable comments. we have modified it in the text.

 

 

Q 2 Keywords: I suggest that the keywords are not the same as those that appear in the title.

Response: Thanks for your valuable comments. Change has been made.

 

Q 3 Introduction: I recommend updating the following references: Chen et al., 2009, Ramachandra et al., 2005, Singhania et al., 2009 and Graminha et al., 2008.

Response: Thanks for your valuable comments. we have modified it in the text. Recent references have been updated.

 

Q 4 Materials and Methods: I think it is important to mention how Bacillus was activated.

Response: Thanks for your valuable comments. We were also aware of this issue, Change has been made.

 

Q 5 They mention various methodologies that were performed after fermentation. But they do not place any reference.

Response: Thanks for your valuable comments. we have modified it in the text.

 

Q 6 I recommend describing in detail the methodology of tannin content and DPPH activity.

Response: Thanks for your valuable comments. We were also aware of this issue, we have modified it in the text.

 

Q 7 Results and discussions: I recommend that the information in table 1 and 2 be combined into one.

Response: Thanks for your valuable comments. Change has been made.

 

Q 8 I recommend that in table 2 you write all the treatments.

Response: Thanks for your valuable comments. Table 2 shows the Optimum combination.

 

Q 9 You have an excess of tables, normally the effects can be represented with contour diagrams or another type of diagram. I recommend you change tables for diagrams.

Response: Thanks for your valuable comments. We sincerely hope you can agree with our choice of the results at the table format. The main reason is as following: In popular and easy-to-understand language, The concepts are presented to the user in a tabular format and ranked based on the co-occurrence statistics.

Round 2

Reviewer 2 Report

I have no further comments to make on the document.

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