Co-Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii Improves Flavour Compound Profiles of Salt-Free Fermented Wheat Gluten

Round 1

Reviewer 1 Report

The authors investigated effects of inoculation of LAB and yeast on the flavour profiles of salt-free fermented wheat-gluten. Although inoculation of LAB and yeast in other foods have been extensively explored, it is not investigated in-depth in alt-free fermented wheat-gluten system. Furthermore, this work is well-designed, written in English, and discussed coupling with related literature. Thus, it can be accepted by addressing the following comments.

The title is too long and the meaning is repeated.

LSF, use its full name when it first appears.

Line 31-32, Therefore, a fermented sauce produced by co-inoculating LAB and yeast with a new and fruitier flavour was developed.

Line 39-41, Among the various fermented products, the aroma profiles of beer, wine and soy sauce have been well-characterized and yeasts play a key role in some signature 40

aroma production such as fruitiness and floral flavour [2-4]. Please add literature (The latest advances on soy sauce research in the past decade: Emphasis on the advances in China. Food Research International, 2023, 173, 113407.; Accelerating aroma formation of raw soy sauce using low intensity sonication. Food Chemistry, 2020, 329, 127118.)

Line 63, please add literature (he latest advances on soy sauce research in the past decade: Emphasis on the advances in China. Food Research International, 2023, 173, 113407.).

Line 100, replace minutes with min.

Line 157-159, Please indicate what a, b, and c represent.

Section 2.6, what is the standard used?

Figure 2, please double check the Figure, what do the two lines represent exactly? For liquid fermentation, are the errors too large?

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 2 Report

In my opinion, the manuscript entitled Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii improves flavour compound profiles of salt-free fermented wheat-gluten: Effects from co-inoculation of lactic acid bacteria and yeast by Chen et al., is interesting. The introduction provides enough information, materials and methods are enough described, results are presented, discussed, and compared with other studies.

I have some comments, suggestions, as follows:

1.     Line 27 – please mentioned the abbreviation used for LSF. When an abbreviation is used for the first time, there’s mandatory to be explained.

2.     Line 53 – sourdough and not sour dough 

3.     At 2.6. Volatile compound analysis please mentioned the database used for the peak area detection of each volatile compound.

4.     Please instead of using so many graphs, at 3.3. changes in free amino acids during liquid-state, use a table. The results will be clearly presented and other authors could better compared and discussed them.

Minor editing of English language required.

Author Response

Please see the attachment.

Author Response File: Author Response.pdf