Lactobacillus HNC7-YLC92 Improves the Fermentation Quality of Cassava–Acerola Cherry Beverage

Round 1

Reviewer 1 Report

The authors explore the use of cassava combined with acerola to produce a new beverage. Several analyses of the product were conducted, revealing its potential for health benefits, such as the presence of antioxidants, etc. However, the authors do not analyze the product sensorially. Why is that?

Author Response

Thank you for reviewing my manuscript. Sensory evaluation was not included in the manuscript for the following reasons. On the one hand, the length of sensory evaluation is rather lengthy, which is not the focus of this study, so this part was deleted at the suggestion of previous reviewers. This study focuses on nutrients such as ascorbic acid after fermentation of lactic acid bacteria to improve antioxidant capacity. On the other hand, compared with other indexes in this paper, such as glucose, maltose content, lactic acid, malic acid concentration, ascorbic acid change, antioxidant activity, etc., sensory evaluation lacks objectivity and cannot truly reflect the nutritional value of fermentation products. In summary, no sensory evaluation results were arranged in this manuscript.

Reviewer 2 Report

All comments may be found in the attached file.

Comments for author File: Comments.pdf

Some sentences are not clear or contain misleading information due to the lingual issues. The English requires moderate corrections.

Author Response

Please see the attachment. Thank you for your reading. I have revised the content of the article appropriately. Please let me know if there is anything difficult to understand.

Author Response File: Author Response.pdf