Correlation Analysis of Microbiota and Volatile Flavor Compounds of Caishiji Soybean Paste
, Dongdong Mu 1, Shaotong Jiang 1 and Xingjiang Li 1,2,*
Teng Bao
Round 1
Reviewer 1 Report
This manuscript focused on the correlation between microbiota and volatile flavor compounds in CSP was analyzed by Illumina MiSeq sequencing and headspace gas chromatography-mass spectrometry. The study has practical implications for enhancing the quality of CSP. The language is well organized and the data is detailed. However, some questions must be answered before it can be published in the current journal. The main comments are as follows.
1.In dynamics analysis of microbiota, I do not think the diversity of the flora results can be proved that the activity of bacteria is higher than that of fungi. Please check.
2.Why RDA was employed? “2-methylbutyraldehyde exerted a greater effect on the microbial composition in CG3, CG6, and CG8”, please justify this statement.
3.Please check the words and grammar.
4.Introduction: The significance of the study was not highlighted.
5.Discussion: This work is well organized and interesting, but the results should be discussed in depth.
6.Materials and methods: Please ensure that the formula for calculating flavor substances is correct.
Author Response
Response: Thank you for your summary and comment on our manuscript. According to your insightful comments and helpful suggestions, we will answer all your questions above one by one:
- In dynamics analysis of microbiota, I do not think the diversity of the flora results can be proved that the activity of bacteria is higher than that of fungi. Please check.
Response: Thank you for your review. Yes, there is not enough reason to prove that the activity of bacteria is higher than that of fungi, and there need more research to improve it. And we have corrected the meaning of the original.
- Why RDA was employed? “2-methylbutyraldehyde exerted a greater effect on the microbial composition in CG3, CG6, and CG8”, please justify this statement.
Response: Thank you for your review. Redundancy analysis (RDA) was conducted to evaluate the complex relationships among the microbiota, VFCs and CPS fermentation stages. And it is very popular in the analysis of the relationship between several factors. We have corrected the meaning of the original.
- Please check the words and grammar.
Response: Thank you for your review. The manuscript has been edited by Sofia Gharaibeh on January 21, 2022. We have checked the words and grammar.
- Introduction: The significance of the study was not highlighted.
Response: Thank you for your review. We have corrected the research purpose of this manuscript and highlighted the research significance.
- Discussion: This work is well organized and interesting, but the results should be discussed in depth.
Response: Thank you for your acknowledgement. The in-depth analysis of all the results is discussed in part 4.
- Materials and methods: Please ensure that the formula for calculating flavor substances is correct.
Response: Thank you for your acknowledgement. We have corrected the formula for calculating flavor substances.
Author Response File: 
Author Response.pdf
Reviewer 2 Report
Dear Authors,
In the presented manuscript, the microbiota and volatile flavor compounds (VFCs) in CSP were identified through Illumina MiSeq sequencing and headspace gas chromatography–mass spectrometry. The results of this study show correlation analysis between microbiota and VFCs in investigated products.
The structure of the reviewed article is well thought out and clear, in line with the editorial requirements of the Journal Fermentation. The section References is a useful addition to the audience who is interested in further exploring the scientific issue under consideration, but it is important to consider replacing parts of old references (more than 10 years old) more current.
The introduction provides a good, generalized background of the topic that quickly gives the reader appreciation of the scientific relevance and timeliness of the research theme. I think the findings of this study are sufficiently described in the context of the published literature. The conclusions are supported by appropriate evidence.
I have for Authors just one minor suggestion for improvement of manuscript as follows:
- Under the Figure 1, please identify what do mean the symbols of samples (CG0, CG1…) or please insert the following text:
“The samples were coded according to Materials and Methods section”
The article clearly meets the requirements of the scientific text. It is formally valid.
Overall it is a well-written article with important high application potential. Given the novelty, advance, and potential extensive aррlicatiоn of presented research achievements, from my standpoint, this manuscript is appropriate for publication in Journal – Fermentation, after minor revision, given the above aspects.
Author Response
Response: We thanks for your valuable comment, as well as your approval of our manuscript. As suggested, we have added "The samples were coded according to Materials and Methods section" to Figure 1 in Figure legends.
Author Response File: 
Author Response.docx
