Antioxidant Capacity of Lactic Acid Bacteria and Yeasts from Xinjiang Traditional Fermented Dairy Products

Round 1

Reviewer 1 Report

In this paper, the authors studied a antioxidant capacity of lactic acid bacteria and yeasts from traditional fermented dairy products. The research is relevant since it proposes new LAB and yeast with probiotic effects. 

In my opinion, the manuscript is well written and clear, but hade error typographic, that is necessary minor corrections are required. I send the revised document indicating the corrections

Comments for author File: Comments.pdf

Author Response

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Author Response File: Author Response.docx

Reviewer 2 Report

The authors evaluated  the antioxidants properties of twenty-three strains of lactic acid bacteria (LAB) and twelve strains of yeast isolated from traditional fermented dairy products from different regions of Xinjiang. The antioxidant activities of bacteria and yeasts were evaluated in whole cell suspensions, culture media supernatants, and cell-free extracts. The activities were determined with different methodologies, which are currently used for these studies. The results were analyzed using statistical tools and presented in figures and tables.  The discussion is adequate and supported by mostly current cited references. I suggest the publication of the manuscript in Fermentation after major revision

Some suggestions: 

 

1.- Authors should correct LAB genera names according to Zheng et al., Int. J. Syst. Evol. Microbiol. 2020;70:2782–2858. For example, changing the name of Lactobacillus pracasei to Lacticaseibacillus paracasei.

 

2.- Materials and Methods section: 

-  The authors must add in supplementary material a table with the genus and species of the bacteria and yeasts used in these studies.

- Add the full name of Vc followed by the abbreviation (line 117-118)

 

3.- Results section:

- Figure 1 should be separated into 1A where the LAB results are shown, and Figure 1B where the yeast results are shown.

- The name of the Y axis of figure 1 must be added

-Figure 1 shows that MRS, YPG and PBS present high scavenging rates of hydroxyl radicals. Could the activities found in the microorganisms be overestimated?

 

4.- Conclusions section

- The Conclusion should be reduced, highlighting the most important results

- The phrase "the LAB strains used in this study were identified as exerting favorable probiotic effects," is not clear. The authors should review this statement, since for a bacterium to be considered probiotic it must meet several requirements.

Author Response

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Author Response File: Author Response.docx