Optimization of Solid-State Fermentation Conditions of Quercus liaotungensis by Bacillus subtilis
, Zehe Song 1, Xi He 1, Bie Tan 1, Dingfu Xiao 1,* and Xiaokang Ma 1,*
Round 1
Reviewer 1 Report
The manuscript has a great importance to the find the best conditions for solid-state fermentation by Bacillus subtilis using Quercus liaotungensis. However, it is necessary to clarify the novelty of the work. Additionally, some detailed needs reviews:
Lines 62 – 63: Please provide the reference for this information: “The QLS contains 5.47%±0.09% crude protein (CP)…”
Please write the scientific name of genus and species in italics (correct for all text). For example: Bacillus subtilis and Quercus liaotungensis.
All table legends need to be self-explanatory, please complete the necessary information in all of them.
Table 1: “Levers” to “Levels”
Lines 89 – 94: Please provide the references of the methodologies to fermentation product analysis
Line 123: Please correct unit “108 CFU/ml”
Table 6: Please capitalize the initial of the first word
Page 197: Please indicate the fermentation time of the other cited works.
Author Response
Reviewer 1
Q 1 Lines 62 – 63: Please provide the reference for this information: “The QLS contains 5.47%±0.09% crude protein (CP)…”
Response: Thanks for your valuable comments. Which have been described in the Table 8, Table 8 shows the Change of nutritional value of Quercus liaotungensis before and after fermentation.
Q 2 Please write the scientific name of genus and species in italics (correct for all text). For example: Bacillus subtilis and Quercus liaotungensis.
Response: Thanks for your valuable comments. Change has been made.
Q 3 All table legends need to be self-explanatory, please complete the necessary information in all of them.
Response: Thanks for your valuable comments. Change has been made.
Q 4 Table 1: “Levers” to “Levels”
Response: Thanks for your valuable comments. It is Levels, we have modified it in the Table 1.
Q 5 Lines 89 – 94: Please provide the references of the methodologies to fermentation product analysis
Response: Thanks for your valuable comments. we have modified it in the text.
Q 6 Line 123: Please correct unit “108 CFU/ml”
Response: Thanks for your valuable comments. Change has been made.
Q 7 Table 6: Please capitalize the initial of the first word
Response: Thanks for your valuable comments. Change has been made.
Q 8 Page 197: Please indicate the fermentation time of the other cited works.
Response: Thanks for your valuable comments. We were also aware of this issue, Change has been made.
Reviewer 2 Report
The solid-state fermentation process of Quercus liaotungensis (QL) by Bacillus subtilis (BS) were evaluated. However, I can send some observations to improve the manuscript:
I suggest that all scientific names be italicized, review all the document.
Keywords: I suggest that the keywords are not the same as those that appear in the title.
Introduction: I recommend updating the following references: Chen et al., 2009, Ramachandra et al., 2005, Singhania et al., 2009 and Graminha et al., 2008.
Materials and Methods: I think it is important to mention how Bacillus was activated.
They mention various methodologies that were performed after fermentation. But they do not place any reference.
I recommend describing in detail the methodology of tannin content and DPPH activity.
Results and discussions: I recommend that the information in table 1 and 2 be combined into one.
I recommend that in table 2 you write all the treatments.
You have an excess of tables, normally the effects can be represented with contour diagrams or another type of diagram. I recommend you change tables for diagrams.
Author Response
Reviewer 2
Q 1 I suggest that all scientific names be italicized, review all the document.
Response: Thanks for your valuable comments. we have modified it in the text.
Q 2 Keywords: I suggest that the keywords are not the same as those that appear in the title.
Response: Thanks for your valuable comments. Change has been made.
Q 3 Introduction: I recommend updating the following references: Chen et al., 2009, Ramachandra et al., 2005, Singhania et al., 2009 and Graminha et al., 2008.
Response: Thanks for your valuable comments. we have modified it in the text. Recent references have been updated.
Q 4 Materials and Methods: I think it is important to mention how Bacillus was activated.
Response: Thanks for your valuable comments. We were also aware of this issue, Change has been made.
Q 5 They mention various methodologies that were performed after fermentation. But they do not place any reference.
Response: Thanks for your valuable comments. we have modified it in the text.
Q 6 I recommend describing in detail the methodology of tannin content and DPPH activity.
Response: Thanks for your valuable comments. We were also aware of this issue, we have modified it in the text.
Q 7 Results and discussions: I recommend that the information in table 1 and 2 be combined into one.
Response: Thanks for your valuable comments. Change has been made.
Q 8 I recommend that in table 2 you write all the treatments.
Response: Thanks for your valuable comments. Table 2 shows the Optimum combination.
Q 9 You have an excess of tables, normally the effects can be represented with contour diagrams or another type of diagram. I recommend you change tables for diagrams.
Response: Thanks for your valuable comments. We sincerely hope you can agree with our choice of the results at the table format. The main reason is as following: In popular and easy-to-understand language, The concepts are presented to the user in a tabular format and ranked based on the co-occurrence statistics.
Round 2
Reviewer 2 Report
I have no further comments to make on the document.
