Purification and Characterization of Strong Simultaneous Enzyme Production of Protease and α-Amylase from an Extremophile-Bacillus sp. FW2 and Its Possibility in Food Waste Degradation
Round 1
Reviewer 1 Report
In the manuscript, this study investigated and characterized bacterial strain FW2 isolated from food waste, which produces the protease and amylase. The physio-chemical parameters of bacterial strain FW2 was optimized. Then, its possibility in food waste degradation was studied. The manuscript is well organized.
Some details need to be revised was following:
- More discussion should be added into the introduction, not only just list other researches.
- Materials and Methods, experiment design of degradation of food waste with the bacterial addition was lack.
- Some figures have no error bars, such as Figure 8.
- Part 3.4, The parameters of composting experiment operation are not reflected, so the reliability of the results cannot be judged.
- Part 3.4, Because the characteristics of protease and amylase were analyzed in previous part The degradation of protein and starch in food waste should be reflected by the addition of FWS, in order to exhibit enough novelty of the research.
Author Response
Dear Reviewer,
We would like to thank you very much for your time and your helpful comments in our manuscript.
Author Response File: 
Author Response.pdf
Reviewer 2 Report
You will need to compare your residual activity with some references to confirm that your enzymes are of good quality.
Amylases and Hydrolyses rate: Biazus, J. P. M.; Souza, R. R.; Márquez, J. E.; Franco, T. T.; Santana, J. C. C.; Tambourgi, E. B.. Production and Characterization of Amylases from Zea mays Malt. Brazilian Archives of Biology and Technology, v. 52, p. 991-1000, 2009. https://doi.org/10.1590/S1516-89132009000400024
Toledo, A. L.; Severo Junior, J. B.; Souza, R. R.; Silveira, E.; Santana, J. C. C.; TAMBOURGI, E. B.. Purification by expanded bed adsorption and characterization of an α-amylases FORILASE NTL® from A. niger. Journal of Chromatography. B, v. 846, n.1, p. 51-56, 2007. https://doi.org/10.1016/j.jchromb.2006.08.011
Hydrolyses rate: Santana, J. C. C.; Ehrhardt, D. D.; Tambourgi, E. B.. Optimizing of alcohol production from manioc starch. Food Sci. Technol 30 (3), p. 613-617, 2010. https://doi.org/10.1590/S0101-20612010000300007.
You need to explain is the amylase present in your article (alpha, beta or amyloglucosidase) and also what is the probable protease.
You need to compare the molar mass with that of other similar enzymes such as those presented in:
Protease (bromelain): Ferreira, J. F.; Santana, J. C. C.; Tambourgi, E. B.. The effect of pH on Bromelian Partition from Ananas comosus by PEG4000/Phosphate ATPS. Brazilian Archives of Biology and Technology, v. 54, p. 125-132, 2011. https://doi.org/10.1590/S1516-89132011000100017
Silveira, E.; Souza-Jr., M. E.; Santana, J. C. C.; Chaves, A. C.; Porto, L. F.; Tambourgi, E. B. Expanded bed adsorption of bromelain (E.C. 3.4.22.33) from Ananas comosus crude extract. Brazilian Journal of Chemical Engineering, v. 26, p. 149-157, 2009. https://doi.org/10.1590/S0104-66322009000100014
The same comparisons should be made for the effects of temperature and pH as shown in these and other references
Author Response
Dear Reviewer,
We would like to thank you very much for your time and your helpful comments on our manuscript.
Author Response File: Author Response.pdf
Round 2
Reviewer 1 Report
The authors answered the questions one by one and supplemented the relevant contents in introduction and updates the references. The study method of determination of food waste degradation by pure bacterial culture was added in Section 2.4. Thus, the submission has complete structure, clear discussion and is recommended for publication.
