Bioprocessing of Jackfruit Seeds (Artocarpus heterophyllus Lam.) for Protein Enrichment in Semi-Solid State: Potential for Animal Feed Production
, Josivanda Palmeira Gomes 1, Renato Alexandre Costa de Santana 3, Alexandre Jose de Melo Queiroz 1, Rossana Maria Feitosa de Figueirêdo 1, Mailson Gonçalves Gregório 1,*, Newton Carlos Santos 4, Wilton Pereira da Silva 1, Michael Marcos de Aquino Gomes 1, Morgana Aragão Araújo 1, Francislaine Suelia dos Santos 1, Bruno Adelino de Melo 1, Henrique Valentim Moura 1 and Yaroslávia Ferreira Paiva 1Round 1
Reviewer 1 Report
Comments and Suggestions for Authors- It is recommended to further supplement the introduction with the current status of the application of semi-solid-state fermentation technology in agricultural waste treatment, particularly in comparison with other fermentation technologies such as liquid-state fermentation.
- There is garbled characters in the formula on line 105.
- Figure 1 is of poor clarity. All coordinate axes have no scale lines. For exp3, exp5 and exp7, there are no vertical coordinate axes.
- Section 3.4 focuses on the optimization of the fermentation process, which is carried out within the given range of yeast concentration and fermentation temperature. It is suggested to expand the scope to investigate whether there exists a critical point.
Author Response
Comment 1: It is recommended to further supplement the introduction with the current status of the application of semi-solid state fermentation technology in the treatment of agricultural waste, particularly in comparison with other fermentation technologies, such as liquid state fermentation.
Answer 1: A paragraph has been added to the introduction as requested, addressing the use of this technology in the treatment of agricultural waste and products, as well as how its application works more efficiently when compared to liquid state fermentation.
Comment 2: There are illegible characters in the formula on line 105.
Answer 2: I did not find/identify any illegible characters in the formula on line 105.
Comment 3: Figure 1 is of poor clarity. All coordinate axes do not have scale lines. For exp3, exp5 and exp7, there are no vertical coordinate axes.
Answer 3: An improvement in the image quality has been made as requested.
Comment 4: Section 3.4 focuses on the optimization of the fermentation process, which is carried out within the given range of yeast concentration and fermentation temperature. It is suggested to expand the scope to investigate whether there is a critical point.
Answer 4: Since the study has already been completed, we are unable to expand further on the points studied. However, in order to determine a critical point, the influence of each point was added to Table 5, in addition to indicating the critical point of the research.
Reviewer 2 Report
Comments and Suggestions for AuthorsDear Editor of Fermentation MDPI, thank you for considering me as a reviewer for your prestigious journal and for improving the quality of submitted manuscripts. I have carefully reviewed the manuscript entitled "Bioprocessing of jackfruit seeds (Artocarpus heterophyllus Lam.) for protein enrichment in semi-solid state" and consider it suitable for publication after the authors make the following adjustments and respond to the comments.
comment to authors
- The title should include the application of the manuscript, that is, it should focus on "animal feed"
- Line 17-18, 31, 69, 89, 284-285 all scientific names must be put in italics according to international regulations. Check that all scientific names in the text.
- At the beginning of the introduction, information should be included on the importance of new foods for "animal feed" from residues rich in protein and other components.
- Recommend including something similar to the following information in the paragraph before where it talks about jackfruit: While ecological aspects are often considered in production, economic factors ultimately drive the final decision. Food industries generate a large amount of agri-food waste at the level of agricultural crops, as well as during processing, with around 1.6 billion tons of primary product equivalents, and the total food wastage for the edible part of this amounts to 1.3 billion tons. Using materials from the agri-food industry, such as waste or by-products, for the production of food-related materials helps reduce production costs on an industrial scale. This is because the waste does not have a potential use, which contributes to lowering production expenses, besides providing useful ingredients for nutrition. Cite to: https://doi.org/10.1016/j.jfoodeng.2022.111153; https://doi.org/10.1155/2022/8874003
- Lines 115-119, descriptive statistics were made such as means and standard deviations, indicating how many repetitions were made to the determinations such as crude protein, protein increase, etc.
- Table 4 should be adapted, since in its current form it is understood that the protein increase was done twice at 96 h, the reason is that the description is between the last two columns, improve it so as not to confuse the reader.
- In Figure 1, there is an error on the Y axis, since the name appears in Spanish and English. Please modify it and leave it only in English. Improve the quality of this image
- In general, there is a need for further discussion of each variable discussed in order to obtain an increase in protein. Compare with other works and provide more theoretical foundations of what is happening during the fermentation process.
Author Response
Comment 1: The title should include the application of the manuscript, i.e. it should focus on “animal feed”
Answer 1: The title has been changed as requested.
Comment 2: Lines 17-18, 31, 69, 89, 284-285 all scientific names should be italicized in accordance with international regulations. Please check that all scientific names are in the text.
Answer 2: Changes made
Comment 3: At the beginning of the introduction, information should be included on the importance of new foods for “animal feed” from waste rich in proteins and other components.
Answer 3: Done as requested
Comment 4: It is recommended to include something similar to the following information in the previous paragraph where jackfruit is discussed: Although ecological aspects are often considered in production, economic factors ultimately determine the final decision.
Answer 4: Done as requested
Comment 5: In lines 115-119 descriptive statistics were made such as means and standard deviations, indicating how many repetitions were made in the determinations such as crude protein, protein increase, etc.
Answer 5: It was restructured
Comment 6: Table 4 should be adapted, because in its current form it is understood that the protein increase was done twice in 96 h, the reason is that the description is between the last two columns, improve it so as not to confuse the reader.
Answer 6: Edited table
Comment 7: In Figure 1, there is an error on the Y axis, because the name appears in Spanish and English. Please modify it and leave it only in English. Improve the quality of this image.
Answer 7: Resolved
Comment 8: In general, there is a need for a more in-depth discussion of each variable discussed to obtain a protein increase. Compare with other works and provide more theoretical background on what is happening during the fermentation process.
Answer 8: Comparisons with other research have been added to the discussion, with the aim of highlighting this method.
Reviewer 3 Report
Comments and Suggestions for AuthorsAbstract
Line 17: Please use the italic for Saccharomyces cerevisiae
Introduction:
The introduction is generally well-written and provides a complete representation of the state of art of the manuscript topic
Line 31: Please use the italic for Artocarpus heterophyllus
Line 55: Please better specify what you mean with “medium is generally simple”. The composition? The preparation?
Line 55: is not clear if this statement “by using concentrated solid substrates” refers to the risk of contamination or to the water requirement. Please clarify this point
Line 60: Please use the italic for Saccharomyces cerevisiae
Line 60-65: These line even if aimed to justify the uses of Saccharomyces cerevisiae in the study are not well integrated with the previous part of the introduction. Please connect in a better way the paragraphs
Line 69: Please use the italic for Saccharomyces cerevisiae
Lines 69 – 72: The aim of the present study is clear; however, the authors have to better empathize what gaps this study addresses and what is the novelty
Materials and Methods:
Line 89: Please use the italic for S. cerevisiae
Lines 92-94: whether the values used were based on the study by Sousa et al please rephrase in order to avoid repetition. Otherwise also cite the other literature sources used
Line 99: Please provide the country of the company
Line 105: reference to the equation is missing, which was instead included in the text
Line 116: Please specify the company of the statistical software used
Results and discussions:
The results are in general well-presented as well as their discussion.
Line 116: Please delate the brackets and the double dot
Line 167: Please use the italic for S. cerevisiae
Lines 180 – 190: Please translate the paragraph in English
Line 262: Please use the italic for S. cerevisiae
Line 272: Please use the italic for S. cerevisiae
Conclusion:
Lines 284 – 285: Please use the italic for Artocarpus heterophyllus
Line 285: Please use the italic for Saccharomyces cerevisiae
Author Response
Abstract
Line 17: Please use the italic for Saccharomyces cerevisiae
Answer: changed as requested
Introduction:
The introduction is generally well-written and provides a complete representation of the state of art of the manuscript topic
Answer: the introduction has been changed in some places based on requests from other reviewers for better structuring
Line 31: Please use the italic for Artocarpus heterophyllus
Answer: changed as requested
Line 55: Please better specify what you mean with “medium is generally simple”. The composition? The preparation?
Answer: modified
Line 55: is not clear if this statement “by using concentrated solid substrates” refers to the risk of contamination or to the water requirement. Please clarify this point
Answer: modified
Line 60: Please use the italic for Saccharomyces cerevisiae
Answer: changed as requested
Line 60-65: These line even if aimed to justify the uses of Saccharomyces cerevisiae in the study are not well integrated with the previous part of the introduction. Please connect in a better way the paragraphs
Answer: modified
Line 69: Please use the italic for Saccharomyces cerevisiae
Answer: changed as requested
Lines 69 – 72: The aim of the present study is clear; however, the authors have to better empathize what gaps this study addresses and what is the novelty
Materials and Methods:
Line 89: Please use the italic for S. cerevisiae
Answer: changed as requested
Lines 92-94: whether the values used were based on the study by Sousa et al please rephrase in order to avoid repetition. Otherwise also cite the other literature sources used
Answer: we use the same values ​​as described
Line 99: Please provide the country of the company
Answer: Added information
Line 105: reference to the equation is missing, which was instead included in the text
Answer: Added information
Line 116: Please specify the company of the statistical software used
Answer: Added information
Results and discussions:
The results are in general well-presented as well as their discussion.
Line 116: Please delate the brackets and the double dot
Answer: modified
Line 167: Please use the italic for S. cerevisiae
Answer: changed as requested
Lines 180 – 190: Please translate the paragraph in English
Answer: modified
Line 262: Please use the italic for S. cerevisiae
Answer: changed as requested
Line 272: Please use the italic for S. cerevisiae
Answer: changed as requested
Conclusion:
Lines 284 – 285: Please use the italic for Artocarpus heterophyllus
Answer: changed as requested
Line 285: Please use the italic for Saccharomyces cerevisiae
Answer: changed as requested
Round 2
Reviewer 2 Report
Comments and Suggestions for AuthorsDear editor, the manuscript has improved substantially; I only have one comment:
- cite paragraph 1 of the introduction. Cite: https://doi.org/10.1111/jfpp.15765
Comments on the Quality of English LanguageDear editors, I have no comments on the English style.
Reviewer 3 Report
Comments and Suggestions for AuthorsThe authors improved the manuscript based on the comments made. Therefore, I believe that the manuscript can be considered for publication
