Spectroscopic Analysis of Selenium Nanoparticles Synthesized by Saccharomyces boulardii for the Production of Craft Beer

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

Due to their properties, selenium nanooarticles are an extremely important research topic. In the presented work the Authors examinated selenium nanoparticles synthesized by Saccharomyces boulardii for the production of craft beer. It is relatively new approach. The methodology and the characterization of obtained SeNPs is well described. The obtained results are disscused and compared to those alrwadu published by other authors, which is another atrong point of the publication. The references are selected properly. All of the graphics are in a good quality, they are designed in very clear way. In my opinion, publication is valuable, it is another presentation of succesful green methodology of obtaining SeNPs. I think it can be published in the current form. 

Author Response

Review #1

Comments 1: Due to their properties, selenium nanooarticles are an extremely important research topic. In the presented work the Authors examinated selenium nanoparticles synthesized by Saccharomyces boulardii for the production of craft beer. It is relatively new approach. The methodology and the characterization of obtained SeNPs is well described. The obtained results are disscused and compared to those alrwadu published by other authors, which is another atrong point of the publication. The references are selected properly. All of the graphics are in a good quality, they are designed in very clear way. In my opinion, publication is valuable, it is another presentation of succesful green methodology of obtaining SeNPs. I think it can be published in the current form.

Response 1: Thank you for your comment and suggestion.

Reviewer 2 Report

Comments and Suggestions for Authors

In this paper, the authors produced craft beer based on selenized S. boulardii. I would like to recommend it for publication after appropriate revisions. The detailed comments are as follows:

1. The basic parameters or data of prepared beers should be given in a table.
2. In Fig.1, the UV-vis analysis of control sample should also be given.
3. The materials and methods should be more detailed. For example, for TEM, how the yeast separated from beer and sampled.
4. Line 265, S. boulardii should be in italics.
5. Fig 4d. should include a ruler.
6. Line 257 “Various SeNP biosynthesis studies” add references.

Comments on the Quality of English Language

can be improved

Author Response

Review #2

In this paper, the authors produced craft beer based on selenized S. boulardii. I would like to recommend it for publication after appropriate revisions. The detailed comments are as follows:

 

• Comments 1: The basic parameters or data of prepared beers should be given in a table.

Response 1: Thank you for your comment and suggestion. Added a table as suggested by See line 218.

 

• Comments 2: In Fig.1, the UV-vis analysis of control sample should also be given.

Response 2: Thank you for your comment and suggestion. The control did not present an absorbance peak, because the yeast was not selenized, it was only used as a control to observe the fermentation capacity of selenized S. boulardii.

 

• Comments 3: The materials and methods should be more detailed. For example, for TEM, how the yeast separated from beer and sampled.

Response 3: Thank you for your comment and suggestion. Added information. See line 178.

 

• Comments 4: Line 265, boulardii should be in italics.

Response 4: Thank you for your comment and suggestion. Been corrected.

 

• Comments 5: Fig 4d. should include a ruler.

Response 5: Thank you for your comment and suggestion. In the figure 4d it is described as an amplitude or zoomed in of figure 4c. See line 292.

 

• Comments 6: Line 257 “Various SeNP biosynthesis studies” add references.

Response 6: Thank you for your comment and suggestion. Added reference. See line 267 and 269.