Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

This paper presents interesting review which can be useful for different kind of food industry. This paper can be recommended to publish after minor revision and in my opinion the following changes should be done before the paper acceptance.

Line 58-61 Need to reorganize the categorization of food substrates and health benefits

Section 4 A table could be appropriate to clearly show the current state of research on the effects of biotransformation on nutrient content.

Author Response

Reviewer 1#:

This paper presents interesting review which can be useful for different kind of food industry. This paper can be recommended to publish after minor revision and in my opinion the following changes should be done before the paper acceptance.

Author response: Thank you very much for taking the time to review our manuscript. We greatly appreciate your valuable feedback and constructive comments. We have carefully revised the manuscript in accordance with your suggestions. The revised sections are highlighted in red and yellow in the revised manuscript.

Comment_1: Line 58-61 Need to reorganize the categorization of food substrates and health benefits.

Author response: We thank the reviewer for the constructive feedback. Based on your suggestion, we have reorganized the categorization of food substrates and health benefits in the figure (lines 58-61) for improved clarity and structure. The food substrates are now grouped into categories such as Dairy, Grains & Legumes, Vegetables, Fruits, and Animal-Based products. Similarly, the health benefits have been grouped under thematic categories: Metabolic Regulation, Gut Health, Immunity & Antioxidants, and Other Health Benefits. We believe this restructuring enhances the figure’s clarity and helps in visualizing the connections between substrates, fermentation processes, and their associated health benefits. We hope this revision meets your expectations, and we welcome any further suggestions for improvement.

Comment_2: Section 4.1 table could be appropriate to clearly show the current state of research on the effects of biotransformation on nutrient content.

Author response: We appreciate the reviewer’s suggestion to include a table in Section 4.1 to clearly outline the current state of research on the effects of biotransformation on nutrient content. We have included a table in Section 4.1. The table summarizes key studies that demonstrate the impact of fermentation on nutrient bioavailability, focusing on specific nutrients, fermentation methods, and microbial strains involved. This will make it easier to visualize the effects of different fermentation processes on nutrient availability, as well as highlight the variability in outcomes based on food substrates, microorganisms, and fermentation conditions.

Reviewer 2 Report

Comments and Suggestions for Authors

The title of "Microbial Biotransformation in Food: Impact on Functional Properties and Nutritional Enhancement - A Review of Recent Developments" is interesting and seems to be able to provide new and scientific information about microbial biotransformation. This review will help us learn the newest advancements in food fermentation and its impact on food quality, nutritional enhancement as well as public health. However, although the topic is biotransformation, it is actually about food fermentation. The conversion methods of certain specific intermediate metabolites are not involved.

 

1.     There are many similar and more specific reviews of related research as follows. According to the current research status, choosing such a large topic is not a good choice. Can you introduce the characteristics of your manuscript?

(1)   Technological roles of microorganisms in fish fermentation: a review. https://doi.org/10.1080/10408398.2020.1750342

(2)   Microbial fermentation and its role in quality improvement of fermented foods. https://doi.org/10.3390/fermentation6040106

(3)   An overview of fermentation in the food industry - looking back from a new perspective. https://doi.org/10.1186/s40643-023-00702-y

(4)   A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways. https://doi.org/10.1016/j.tifs.2023.104189

(5)   Recent advances in polysaccharide biomodification by microbial fermentation: production, properties, bioactivities, and mechanisms. https://doi.org/10.1080/10408398.2023.2259461

(6)   Microbial fermentation in fermented tea beverages: Transforming flavor and enhancing bioactivity. https://doi.org/10.48130/bpr-0024-0026

 

2.     The title of the article is “Microbial Biotransformation in Food”, but the entire article is mainly about microbial fermentation. Microbial Biotransformation is not limited to fermentation, so it is recommended to revise the text or the title and abstract of the article to make them consistent.

 

3.     There are only figures but no tables in the review, so it is suggested to add 1-2 tables in the article to list the effects of microbial fermentation on nutritional enhancement and the functional properties of fermented foods while attaching the relevant references.

 

4.     Line 58: Please correct the sentence: “offering significant health benefits”.

 

5.     Figure 1: Please cancel the italic font of “Beneficial microbiome”.

 

6.     Line 124: Please correct “A pivotal development in fermentation is”.

 

7.     Line 360: Please correct “contain significantly lower levels”.

Author Response

Reviewer 2#: The title of "Microbial Biotransformation in Food: Impact on Functional Properties and Nutritional Enhancement - A Review of Recent Developments" is interesting and seems to be able to provide new and scientific information about microbial biotransformation. This review will help us learn the newest advancements in food fermentation and its impact on food quality, nutritional enhancement as well as public health.

Author response: Thank you for your thoughtful and detailed feedback. We greatly appreciate your suggestions and the opportunity to improve the clarity and focus of our manuscript. Below, we address your comments point by point.

However, although the topic is biotransformation, it is actually about food fermentation. The conversion methods of certain specific intermediate metabolites are not involved.

Author response:  Thank you very much for taking the time to review our manuscript. We appreciate your point regarding the title and its focus. While the review primarily addresses food fermentation processes and their impact on food quality and nutritional enhancement, the term "biotransformation" was used to highlight the microbial conversion of substrates during fermentation. However, we understand that biotransformation generally refers to the transformation of specific metabolites and intermediates. In light of your comment, we have revised the title as “Microbial Fermentation in Food: Impacts on Functional Properties and Nutritional Enhancement – A Review of Recent Developments”.

Comment_1: There are many similar and more specific reviews of related research as follows. According to the current research status, choosing such a large topic is not a good choice. Can you introduce the characteristics of your manuscript?

(1)   Technological roles of microorganisms in fish fermentation: a review. https://doi.org/10.1080/10408398.2020.1750342

(2)   Microbial fermentation and its role in quality improvement of fermented foods. https://doi.org/10.3390/fermentation6040106

(3)   An overview of fermentation in the food industry - looking back from a new perspective. https://doi.org/10.1186/s40643-023-00702-y

(4)   A systematic review on fermented chili pepper products: Sensorial quality, health benefits, fermentation microbiomes, and metabolic pathways. https://doi.org/10.1016/j.tifs.2023.104189

(5)   Recent advances in polysaccharide biomodification by microbial fermentation: production, properties, bioactivities, and mechanisms. https://doi.org/10.1080/10408398.2023.2259461

(6)   Microbial fermentation in fermented tea beverages: Transforming flavor and enhancing bioactivity. https://doi.org/10.48130/bpr-0024-0026

Author response: We appreciate the reviewer’s observation and the references provided, which are valuable contributions to the field. We acknowledge that the field of microbial fermentation and biotransformation has been extensively reviewed, as highlighted by the references you have provided. However, the unique characteristic of our manuscript lies in its holistic approach, focusing on how microbial fermentation processes improve both the functional properties and nutritional profile of a wide variety of food matrices. While the cited reviews address specific aspects of microbial fermentation and its applications, our manuscript adopts a broader, integrative perspective. It aims to provide a comprehensive analysis of microbial biotransformation in food systems, focusing on both traditional fermentation practices and modern biotechnological advancements. Our review uniquely emphasizes the dual impact of microbial biotransformation on nutritional and functional enhancement. We explore mechanisms such as improved nutrient bioavailability, reduction of anti-nutritional factors, development of bioactive compounds, and enhancement of sensory attributes, all of which contribute to improved public health outcomes such as disease prevention and gut health.

In addition to its broader scope, our manuscript critically examines safety concerns and challenges in microbial fermentation, including microbiological hazards, chemical contaminants, and their management strategies, which are often overlooked in more specific reviews. Furthermore, we address the industrial challenges and future directions for sustainable applications, offering actionable insights for researchers and policymakers. Compared to the cited reviews, which focus on narrower topics such as specific food categories (e.g., fish, chili peppers, tea) or processes (e.g., polysaccharide biomodification), our work consolidates diverse research areas to provide an overarching understanding of microbial food fermentation. This integrative approach positions our review as a complementary and valuable resource for researchers, industry professionals, and policymakers alike.

Comment_2: The title of the article is “Microbial Biotransformation in Food,” but the entire article is mainly about microbial fermentation. Microbial Biotransformation is not limited to fermentation, so it is recommended to revise the text or the title and abstract of the article to make them consistent.

Author response: We appreciate your observation regarding the inconsistency between the title and the content of the manuscript. To address this, we revised the title to better reflect the manuscript’s primary focus:

Revised title is:
“Microbial Fermentation in Food: Impacts on Functional Properties and Nutritional Enhancement – A Review of Recent Developments”.

In addition, we have revised the abstract, introduction to align with the new title, emphasizing the role of microbial fermentation and clarifying the scope. Any references to "biotransformation" in the manuscript will be adjusted to specifically highlight its role within fermentation processes. This change will ensure consistency and improve clarity for readers.  

Comment_3: There are only figures but no tables in the review, so it is suggested to add 1-2 tables in the article to list the effects of microbial fermentation on nutritional enhancement and the functional properties of fermented foods while attaching the relevant references.

Author response: Thank you for suggestion. As per your suggestion we have added table in the revised manuscript.

4. Line 58: Please correct the sentence: “offering significant health benefits”.

Author response: Thank you for suggestion. Sentence is corrected and highlighted in revised manuscript.

5. Figure 1: Please cancel the italic font of “Beneficial microbiome”.

Author response: Thank you for highlight. font is corrected in revised figure.

6. Line 124: Please correct “A pivotal development in fermentation is”.

Author response: Thank you for suggestion. Sentence is corrected and highlighted in revised manuscript.

7. Line 360: Please correct “contain significantly lower levels”.

Author response: Thank you for suggestion. Sentence is corrected and highlighted in revised manuscript.

 

Reviewer 3 Report

Comments and Suggestions for Authors

This publication presents the latest developments in microbial biotransformation, focusing on its impact on food quality, improved nutritional value and health. It also highlights how microorganisms transform raw food substrates into products with higher bioavailability of nutrients and functional benefits. The work is a review of knowledge in this area. The article has been written correctly in accordance with the requirements of the journal. It contains an introduction, which emphasizes the role of microbial biotransformation and includes the general objective of this scientific review article.

The article does not raise any objections in terms of the selection of the topic and its development on a number of aspects from changes in the raw material composition, shaping the factors responsible for the acceptability of fermented foods to the impact on the health of the population. However, the chapter: Microbial Fermentation: Mechanisms and Classification Based on End Products " was treated too superficially. In the opinion of the reviewer, more details could be added there, e.g. on homofermentative and heterofermentative lactic acid bacteria, or the conditions of fermentation. In general, the publication summarizes the current state of knowledge, citing 144 literature items, all thematically related.

 The text of the publication has been enriched with drawings emphasizing the most important information in a given chapter. The general remark that comes to mind after reading this publication is that in the opinion of the reviewer, it is not a critical article in relation to existing knowledge, as the Authors emphasize in the abstract: "This review critically examines recent advancements in microbial biotransformation".

 

Author Response

Reviewer 3#: This publication presents the latest developments in microbial biotransformation, focusing on its impact on food quality, improved nutritional value and health. It also highlights how microorganisms transform raw food substrates into products with higher bioavailability of nutrients and functional benefits. The work is a review of knowledge in this area. The article has been written correctly in accordance with the requirements of the journal. It contains an introduction, which emphasizes the role of microbial biotransformation and includes the general objective of this scientific review article.

The article does not raise any objections in terms of the selection of the topic and its development on a number of aspects from changes in the raw material composition, shaping the factors responsible for the acceptability of fermented foods to the impact on the health of the population. However, the chapter: Microbial Fermentation: Mechanisms and Classification Based on End Products " was treated too superficially. In the opinion of the reviewer, more details could be added there, e.g. on homofermentative and heterofermentative lactic acid bacteria, or the conditions of fermentation. In general, the publication summarizes the current state of knowledge, citing 144 literature items, all thematically related.

 The text of the publication has been enriched with drawings emphasizing the most important information in a given chapter. The general remark that comes to mind after reading this publication is that in the opinion of the reviewer, it is not a critical article in relation to existing knowledge, as the Authors emphasize in the abstract: "This review critically examines recent advancements in microbial biotransformation".

Author response: We would like to sincerely thank for the thoughtful feedback and for acknowledging the relevance and quality of our review article. We are glad to hear that the publication meets the journal's requirements and successfully summarizes recent developments in microbial biotransformation, particularly its impact on food quality, nutritional enhancement, and health.

Comment_1: Microbial Fermentation: Mechanisms and Classification Based on End Products

Author response: We appreciate the reviewer’s suggestion to expand the discussion of homofermentative and heterofermentative lactic acid bacteria, as well as fermentation conditions. We agree that these are important aspects to explore in more detail. In response to this, we have revised the section and highlighted in revised manuscript. 

Round 2

Reviewer 2 Report

Comments and Suggestions for Authors

The authors have addressed the comments raised. Here is a minor revision required to be corrected and there are still other language errors.

Line 367: Please use appropriate expression to correct the name of the table.

Author Response

Comment_1: Line 367: Please use appropriate expression to correct the name of the table.

Response: Thank you for your suggestion. We have updated the title of table to ensure it is appropriately formatted and accurately reflects the content. The revised title now reads:

Table 1. Effects of microbial fermentation on nutrient bioavailability in various food substrates.

We hope this revision addresses your concern.