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Fermentation
Volume 7
Issue 3
10.3390/fermentation7030195
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Article
Peer-Review Record

Probiotic and Antioxidant Properties of Lactic Acid Bacteria Isolated from Indigenous Fermented Tea Leaves (Miang) of North Thailand and Promising Application in Synbiotic Formulation

Fermentation 2021, 7(3), 195; https://doi.org/10.3390/fermentation7030195
by Kridsada Unban 1, Wirunya Chaichana 2, Sasitorn Baipong 2, Aliyu Dantani Abdullahi 3, Apinun Kanpiengjai 4, Kalidas Shetty 5 and Chartchai Khanongnuch 1,6,7,*
Reviewer 1: Anonymous
Reviewer 2:
Suresh Panthee
Fermentation 2021, 7(3), 195; https://doi.org/10.3390/fermentation7030195
Submission received: 26 August 2021 / Revised: 10 September 2021 / Accepted: 12 September 2021 / Published: 16 September 2021
(This article belongs to the Special Issue Fermented Foods and Microbes Related to Health)

Round 1

Reviewer 1 Report

Overall, the article is well organized and its presentation is good. However, some minor issues need to be improved:

  1. Line 47 - Bididobacterium or Lactobacillus - please use italics
  2. for v/v, w/w, etc. please use italics
  3. Please correct references - should be Name et al.
  4. Line145 - please provide pH of neutralized CFCS and acid used for neutralization.
  5. Section 2.6 is unclear - is initital absorbance value of freshly vortexed suspension? I assume it is quite high due to cells.
  6. Line 241 - as:below: - please correct
  7. section 2.12 - please provide the air flow value
  8. Line 277 - Lactobacillus - italics
  9. Line 327 - please use spaces between values and units
  10. Reference 60 - in vitro and in vivo - please use italics

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Reviewer 2 Report

This article performs a very straightforward experiment to test the probiotic properties of LAB. The article requires some English edit changes. I would recommend publication with minor English edit changes.

Author Response

Please see the attachment.

Author Response File: Author Response.docx

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