Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

The study is relevant to several fields, including microbiology, the food industry, public health and sustainability, and can have a significant impact in both research and practical application. It contributes to a deeper understanding of the diversity of microorganisms involved in food fermentations, especially those specific to cocoa and coffee beans. It highlights an important research gap, paving the way for future studies on native microorganisms in coffee fermentation.

Cocoa and coffee producers can identify economic opportunities by using native microorganisms for innovative products. Thus, the study promotes environmentally friendly practices, by capitalizing on already existing microorganisms in natural fermentation processes. The integration of probiotic microbial strains into industrial processes can contribute to the full utilization of agricultural resources.

Comments for author File: Comments.pdf

Author Response

Reviewers replies

 

 

To the reviewers:

 

Thank you for your comments. Your observations helped us improve the quality of our manuscript. Changes in the manuscript are written in red.

 

Reviewer comments: 

Reviewer #1:

 

Comments and Suggestions for Authors

 

The study is relevant to several fields, including microbiology, the food industry, public health and sustainability, and can have a significant impact in both research and practical application. It contributes to a deeper understanding of the diversity of microorganisms involved in food fermentations, especially those specific to cocoa and coffee beans. It highlights an important research gap, paving the way for future studies on native microorganisms in coffee fermentation.

Cocoa and coffee producers can identify economic opportunities by using native microorganisms for innovative products. Thus, the study promotes environmentally friendly practices, by capitalizing on already existing microorganisms in natural fermentation processes. The integration of probiotic microbial strains into industrial processes can contribute to the full utilization of agricultural resources.

However, the article is too little focused on fermentation research and the identification of bacteria and yeasts resulting from the fermentation of cocoa and coffee beans, as the title suggests. Clear research on the fermentation of coffee and cocoa beans as a potential source of probiotics is presented only in point 7. (L 221- L 332)

I have some comments and suggestion for the authors.

The title of the manuscript is appropriate and relevant to its content.

The summary clearly states the objective and emphasizes the importance of the demand for probiotic microorganisms and the fact that food fermentation is a valuable source. It mentions the key results by highlighting the main strains identified (Lactococcus, Lactiplantibacillus, Limosilactobacillus, Saccharomyces, Pichia) and highlights the differences between cocoa and coffee.

The summary also highlights the fact that research on microorganisms in coffee fermentation is insufficient. However, there is no mention of how the results could be applied (e.g. using the strains in functional foods).

At point 7.2. it is noted that there are no rigorous studies on probiotic microorganisms in coffee fermentation. This statement could be improved by indicating possible reasons (e.g. technical difficulties or low interest in this direction).

The conclusions are essentially correct, but remain rather hypothetical and require further validation to be considered robust. In their current form, they provide a good basis for future research, but their practical applicability is still unclear. These could be improved by including more detailed comparisons with existing commercial probiotics to contextualize the relevance of the results and explain more clearly the methodological limitations of the study, such as sample size or diversity of fermentation conditions.

Phrases such as "may have probiotic potential" or "represents an area of research" can reduce the perceived impact of the findings.

The article presents the general context of the use of probiotics in food, the importance of lactic acid bacteria and yeasts in the fermentation process, the purpose and relevance of the review, but I think that a clearer structuring of the sections of the article would make it easier to read and understand the results.

 

Weaknesses identified:

- There is no clear evidence that the identified strains have beneficial effects under real conditions (e.g. in the human body or in food applications). Most studies stop at the level of in vitro tests, without evaluating the effects on animal or human models.

- The analysis remains unbalanced, with a much greater focus on cocoa. The study notes the lack of rigorous research on probiotic microorganisms in coffee fermentation, which limits the applicability of the results.

- The methods of isolation and identification of microorganisms are not clearly explained.

- Lack of details regarding the selection criteria of strains with probiotic potential. If the isolated strains are from a small number of locations or from a single season, the results may not be representative.

- The probiotic potential of some microorganisms is suggested without clear comparison with current industry standards.

- Challenges related to the use of isolated microorganisms in industrial production, such as viability during processing or storage stability, are not discussed.

 

Recommendations:

1. The fermentation process of cocoa and coffee beans should be detailed:

- The stages of fermentation and the role of the microorganisms involved.

- Factors that influence microbial diversity (environmental conditions, variety of grains, methods used).

- The differences between the fermentation of cocoa beans and coffee beans.

2. Include multiple samples from different regions and fermentation methods to assess microorganism variability.
3. Include accurate information on the methodology of studies of probiotic potential:

- The methods used for the isolation and identification of microorganisms.

- Functional tests applied to evaluate probiotic properties.

- The comparison standards used.

4. Suggest concrete ways to integrate the isolated strains into food products or probiotic supplements: discuss the economic viability, food stability and technological challenges associated with the use of these strains.

 

1. Thank you for your comments. We have tried to include all the suggestions and recommendations in the document, the corrections that have been made to the manuscript are indicated in red

 

 

 

 

Author Response File: Author Response.docx

Reviewer 2 Report

Comments and Suggestions for Authors

fermentation-3427634-peer-review-v1

1.        Introduction, the authors provide a good overview of the topic; however, the novelty of the work (and how it is filling the current gap) is missing. Has any similar study been published before? What difference does your work make?

2.        Paragraphs 1-6 appear to be very lengthy and rather broad, without enough reference to the aims or objectives of the study. Please rewrite, and make it more concise about research.

3.        There is not enough evidence to support the potential probiotic from cocoa and coffee bean fermentation.

 

4.        Are there functional properties and health benefits of probiotics from Cocoa and Coffee Bean fermentation? Please summarize these in a table form. 

Author Response

To the reviewers:

Thank you for your comments. Your observations helped us improve the quality of our manuscript. Changes in the manuscript are written in red.

Reviewer #2:

 

1. Introduction, the authors provide a good overview of the topic; however, the novelty of the work (and how it is filling the current gap) is missing. Has any similar study been published before? What difference does your work make?

2.Paragraphs 1-6 appear to be very lengthy and rather broad, without enough reference to the aims or objectives of the study. Please rewrite, and make it more concise about research.

3. There is not enough evidence to support the potential probiotic from cocoa and coffee bean fermentation.
4. Are there functional properties and health benefits of probiotics from Cocoa and Coffee Bean fermentation? Please summarize these in a table form.

 

R: Thank you for your comments. The wording in paragraphs 1-6 has been simplified. Two tables have also been added to highlight the probiotic characteristics of cocoa and coffee, thus providing further evidence of their potential. The corrections have been made in red

 

Author Response File: Author Response.docx

Round 2

Reviewer 2 Report

Comments and Suggestions for Authors

All questions have been addressed in the revised manuscript.