Kuratsuki Bacteria Interactions with Sake Yeast and Effect on Taste

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

Review Kuratsuki bacteria interactions with sake yeast and effect on taste gives a brief overview of sake-making process, as well as a detailed description of kuratsuki yeasts and bacteria used in the process. It clearly shows that non-lactic bacteria also has an impact on the taste of the final product as well as lactic bacteria. The effect of these bacteria is also proven on a genome level.

This work received minor revision because of the following small errors:

- There is an unnecessary repetition in row 91-93 of the facts that show up in row 74-79 

- Sentences in rows 186-188 and 191-193 are unclear

- There are a couple of repetitions in References: reference 21 (row 388-390) appears again as reference 38 (row 429-431); reference 32 (row 415-416) appears again as reference 42 (row 439-440); this should be adjusted accordingly

 

Author Response

Replies to Reviewer #1

Thank you so much for your reviewing my manuscript.

Q1) There is an unnecessary repetition in row 91-93 of the facts that show up in row 74-79
A1) I deleted row 91-93.

Q2) Sentences in rows 186-188 and 191-193 are unclear
A2) I changed "which were isolated from" to "which exited in" and changed "mixtures from" to "mixtures of".

Q3) There are a couple of repetitions in References: reference 21 (row 388-390) appears again as reference 38 (row 429-431); reference 32 (row 415-416) appears again as reference 42 (row 439-440); this should be adjusted accordingly
A3) I revised them.

 

Reviewer 2 Report

Comments and Suggestions for Authors

The manuscript seems to be of interest only for sake production, therefore strictly related to Japan. The description of the numerous terms in Japanese does not help in understanding the text and it is not clear why it is so important to use them in a scientific writing. The diagram presented on page 2, Figure 1 cannot help in understanding because it can be graphically improved and there is no legend in the caption. The manuscript must be completely reformulated taking into account that the reader must understand. Furthermore, what is the purpose of the review?I suggest major revision before reconsidering the maniscript for pubblication.

Author Response

Replies to Reviewer #2

Thank you so much for your reviewing my manuscript.

Q1) The manuscript seems to be of interest only for sake production, therefore strictly related to Japan. The description of the numerous terms in Japanese does not help in understanding the text and it is not clear why it is so important to use them in a scientific writing. The diagram presented on page 2, Figure 1 cannot help in understanding because it can be graphically improved and there is no legend in the caption. The manuscript must be completely reformulated taking into account that the reader must understand. Furthermore, what is the purpose of the review?I suggest major revision before reconsidering the maniscript for pubblication.
A1) I added the following to the caption of figure 1, "Koji is made from koji mold and steamed rice. Moto is made from sake yeast, koji, steamed rice, and water. Koji, steamed rice and water are added to moto in three batches (hatsuzoe, nakazoe, and tomezoe)." I added the following to the last paragraph of Introduction, "Until now, kuratsuki bacteria other than lactic acid bacteria have never been used in the sake making process. This review summarizes the effectiveness of kuratsuki bacteria in sake making."

 

Round 2

Reviewer 2 Report

Comments and Suggestions for Authors

I am so sorry but the author do not answer to my query. I repropose it

The manuscript seems to be of interest only for sake production, therefore strictly related to Japan. The description of the numerous terms in Japanese does not help in understanding the text and it is not clear why it is so important to use them in a scientific writing. The diagram presented on page 2, Figure 1 cannot help in understanding because it can be graphically improved and there is no legend in the caption. The manuscript must be completely reformulated taking into account that the reader must understand. Furthermore, what is the purpose of the review?I suggest major revision before reconsidering the maniscript for pubblication.

The new caption of Fig.1 is not help to unserstand the process of saké production and the figure  could be completely reformulated and restiling to help the rider to unsìderstand.

Author Response

Fig. 1 was revised.