Evaluation of Sensory and Physicochemical Characteristics of Vitamin B12 Enriched Whole-Meal Sourdough Bread Fermented with Propionibacterium freudenreichii
Round 1
Reviewer 1 Report
Dear authors,
minor revision are needed
Comments for author File: 
Comments.pdf
The standard of the English language is satisfactory. Modest enhancements are required.
Author Response
Please see the attachment.
Author Response File: 
Author Response.docx
Reviewer 2 Report
The work was carried out to increase the vitamin B12 content by adding P. freudenreichii to the sourdough fermentation and studies were carried out on the associated texture, pH and acidity and sensory evaluation to determine if consumers would find it good. However, the paper has the following points that need to be improved:
1.Insufficient background elaboration, work has been done using P. freudenreichii and LAB for sourdough fermentation and has been effective in increasing vitamin B12 content by other researchers, so what is the innovation of this study?
2.Line 220, is the focus group study representative of a study with only six panel members? How can the credibility of the results be assured?
3.Line 296, inconsistent text formatting;
4.The results of this study indicate that during the 3-day fermentation cycle after the addition of Propionibacterium freudenreichii, the concentration of vitamin B12 increased twofold, while the production of vitamin B12 increased only about twofold under the genetic engineering technology of the relevant Propionibacterium freudenreichii. Is this result credible? Should the author clarify the reasons and mechanisms behind the production of such high levels of vitamin B12 in this experiment?
5.Line 450-451, the difference in pH values between 5.72 and 5.76 is so small. Can it be concluded that there is a difference between them? Has the author considered the error?
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
Reviewer 3 Report
The manuscript has investigated the influence of fermentation with Propionibacterium freudenreichii on the sensory and physicochemical properties of sourdough bread. The topic is important and interesting results are reported. However the manuscript is not acceptable in its present form and should be revised.
Comments:
- The language should be edited by a professional English editor.
- The abstract is not informative and is similar to the introduction. Please revise the abstract and add numerical values to it.
- In texture measurement, why you have not determined cohesiveness, springiness and chewiness?
- line 262: You have stated that "PSDB had higher moisture content and color parameters compared to SDB".. However, the results presented in Table 1 did not show significant differences. Please delete these sentences.
The language is poor and should be edited by a professional English editor.
Author Response
Please see the attachment.
Author Response File: Author Response.docx
Round 2
Reviewer 2 Report
The author has made revisions according to my review comments, and i personally believe it is now acceptable.
