Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation
Round 1
Reviewer 1 Report
Overall, the article is well organized and its presentation is good. However, some minor issues need to be improved:
- CO2 - please use subscript for 2 in whole manuscript
- Line 49 - it should be Lactobacillus, Lactococcus, Leuconostoc, Weissella, Pediococcus, and Enterococcus
- The quality of Figures 1,2, 4, 5 and 7 is very low, it is almost impossible to read the descriptions on the graphs - please fix this problem
- References section - please use italics for bacteria names
Author Response
Please see the attachment.
Author Response File: 
Author Response.docx
Reviewer 2 Report
The manuscript "Proteomic Analysis Explores Interactions Between Lactobacillus plantarum and Saccharomyces cerevisiae During Sourdough Fermentation" is an interesting and very comprehensive proteomic study regarding the interaction of these two microorganisms in sourdough.
The manuscript is very good, although an update and completion are needed. Several figures have low quality and some minor errors have to be corrected.
In addition, the authors should mention every used instruments type and manufacturer.
In the attached file there are some specific improvements suggested.
Overall, the manuscript is well written with significant data which is sufficiently described and discussed. My recommendation is to accept the manuscript with minor revisions for publication in Microorganisms Journal.
Comments for author File: 
Comments.pdf
Author Response
Please see the attachment.
Reviewer 3 Report
The authors misspelled the names of the microorganisms.
It needs to be improved !!! It is such a shame that the authors did not check the taxonomy.
https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=info&id=1590
All changes must be included in the manuscript.
The collection numbers of the strains tested should be provided.
It is worth noting that the balance between the content of sugars and acids is the most important factor in the production of high-quality wine or leaven. THIS is very important from a technological point of view.
In many countries, the interest of consumers and producers in sourdough bread, obtained with rye flour, using traditional methods of dough fermentation is increasing. Sourdough dough, made as a result of the fermentation of flour by lactic acid bacteria and yeast, is characterized by specific sensory properties given by chemical compounds, the synthesis of which is the result of the metabolism of both groups of microorganisms. It also shows health benefits, such as: greater digestibility, preservation of the bioactive components of flour (folic acid, plant sterols), increased bioavailability of macro- and microelements. The fermentation of the dough can be carried out spontaneously or by using suitable starter cultures. In the process of spontaneous fermentation, apart from lactic acid bacteria, undesirable microflora also develops. The introduction of a starter culture containing selected lactic acid bacteria ensures the targeted course of fermentation and limits the development of undesirable microorganisms The authors should mention this.
There are no references in materials and methods
Authors should add agarose gels after electrophoresis to the manuscript.
The charts are so small that you can't see anything on them. All charts should be enlarged so that they are visible to the readers.
Amino Acid Metabolism should be described in accordance with the principle of proteolytic processes. Authors should extend this point. Add citations to references:
Kieliszek, M., Pobiega, K., Piwowarek, K., & Kot, A. M. (2021). Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria. Molecules, 26 (7), 1858.
Waśko, A., Kieliszek, M., & Targoński, Z. (2012). Purification and characterization of a proteinase from the probiotic Lactobacillus rhamnosus OXY. Preparative Biochemistry and Biotechnology, 42 (5), 476-488.
It is worth for the authors to describe the prospects that may arise from the results obtained in the food industry.
Authors should revise the manuscript and include all corrections. This way will be accepted.
Author Response
Please see the attachment.
Author Response File: Author Response.docx
