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Fermentation
Volume 8
Issue 11
10.3390/fermentation8110653
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Article
Peer-Review Record

Changes of Physicochemical Properties in Black Garlic during Fermentation

Fermentation 2022, 8(11), 653; https://doi.org/10.3390/fermentation8110653
by Xinyu Yuan 1,†, Zhuochen Wang 2,†, Lanhua Liu 1, Dongdong Mu 1, Junfeng Wu 3, Xingjiang Li 1 and Xuefeng Wu 1,4,*
Reviewer 1: Anonymous
Reviewer 2:
Oana Viorela Nistor
Fermentation 2022, 8(11), 653; https://doi.org/10.3390/fermentation8110653
Submission received: 11 October 2022 / Revised: 13 November 2022 / Accepted: 17 November 2022 / Published: 20 November 2022
(This article belongs to the Special Issue Applied Microorganisms and Industrial/Food Enzymes)

Round 1

Reviewer 1 Report

The manuscript presents an informative research that can add up to the existing literature on the subject. However, prior to accepting the manuscript for publication, it needs to be elaborated following the comments:

1. Clear out lexical and grammatical mistakes in the text.

2. Add references to the sensory evaluation, to clear out the method used. How were the panelists chosen, how many were involved in the evaluation?

3. Discuss if the storage at -20 C can have influenced the results reported in the manuscript.

4. Can the results of the sensory evaluation be reference to the other studied parameters?

5. A sole antioxidant analysis is rather insufficient for discussion and proper evaluation of a sample. For future research, think about adding at least one more assay to your evaluation.

6. Phenolic compounds are extensively studied, thus the discussion in the manuscript is rather scarce.

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Reviewer 2 Report

Your experimental design is not very clear. You have many conceptual problems, a few regarding the lower period of fermentation, others regarding the data interpretation. The article presents the Materials and methods in one order and the Results and discussions in the reverse one.

You should be more clear, to explain the phenomena, not to point out only your direct findings.

Your have not reported your results to other scientifical findings from this field. At the texture analysis there are many problems, beginning with the lack of the unit measure and continuing with the 1st, 3rd and 5th day values.

All the results are presented very shallow.

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Round 2

Reviewer 2 Report

Congratulations for the improvement of the article, but there are again many things to be clarified! 

Comments for author File: Comments.pdf

Author Response

Please see the attachment.

Author Response File: Author Response.docx

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