Comprehensive Analysis and Production of Powdered Starter Using Saccharomyces cerevisiae YM45

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

Comments to the manuscript:
1. Lines 35-36: The first part of the sentence needs clarification. What does it mean that ‘Alcohol is a fermentation product composed of various compounds, including ethanol....’?
2. Line 41: to or for?
3. The purpose of the study should be modified, as the authors write on the one hand that they selected fruit-flavoured yeast to identify and develop suitable strains for brewing. On the other hand, they prepared fruit-flavoured yeast in powder form and evaluated its potential according to different production conditions. What did the authors mean when they wrote about different production conditions?
4. Yeast strains are capable of producing fruit flavours. Please include a few sentences about the compounds responsible for these flavours in the introduction section.
5. Line 152: What does the qualitative sniff test include, referring to the reported research method?
6. Figure 2 is not readable.

Author Response

I would like to sincerely thank you for your valuable feedback and insightful comments on the previous version of our manuscript.
We have carefully addressed all the suggestions and have made revisions accordingly to improve the clarity and quality of the work.

1. Lines 35-36: The first part of the sentence needs clarification. What does it mean that ‘Alcohol is a fermentation product composed of various compounds, including ethanol....’?
Lines 38-39 : The sentence has been revised based on your feedback. 

2. Line 41: to or for?
Lines 44 : to for > for

3. The purpose of the study should be modified, as the authors write on the one hand that they selected fruit-flavoured yeast to identify and develop suitable strains for brewing. On the other hand, they prepared fruit-flavoured yeast in powder form and evaluated its potential according to different production conditions. What did the authors mean when they wrote about different production conditions?
Lines 69-71 : After selecting a suitable fruit flavor yeast for brewing, the strain was prepared in a powder form for easier distribution and use in brewing industry. At this stage, the differences in excipient types were investigated to select the most suitable excipient for maintaining yeast activity during strain preservation.

4. Yeast strains are capable of producing fruit flavours. Please include a few sentences about the compounds responsible for these flavours in the introduction section.
Lines 51-62 : Based on your feedback, additional content has been included.

5. Line 152: What does the qualitative sniff test include, referring to the reported research method?
Lines 164-170 : Based on your feedback, I have added further explanations.

6. Figure 2 is not readable.
The figure 2 has been revised based on the feedback provided.

We believe these revisions have significantly enhanced the manuscript, and we appreciate your time and effort in reviewing it.
We look forward to your feedback and hope the revised version meets your expectations.

Thank you again for your support and consideration.

Reviewer 2 Report

Comments and Suggestions for Authors

Dear editor and authors:

This study presents a comprehensive analysis of a domestically sourced yeast strain, Saccharomyces cerevisiae YM45, for the production of a powdered starter. This work is important for the use of local microbial resources. However, there are still some issues that should be revised before the formal publication.

1. In Introduction, more details on the specific challenges faced in the industry and the need for domestically sourced strains should be mentioned to strengthen the target for this study.
2. Please provide the criteria to select the initial 26 yeast strains and the optimized nitrogen and carbon sources in the Materials and Methods.
3. More discussion on the significance of the identified volatile compounds using PCA and SIMCA plot analysis should be presented for the selection of fruit-flavored yeast strains.
4. The optimized culture conditions‌ for the selected yeast strain should be compared with those conditions reported in the previous literatures.
5. A comparison of the performance of cyclodextrin as an excipient to other studies should be provided.
6. Please revise some redundant words in the manuscript to improve the clarity and conciseness.

Comments for author File: Comments.docx

Author Response

I would like to sincerely thank you for your valuable feedback and insightful comments on the previous version of our manuscript.
We have carefully addressed all the suggestions and have made revisions accordingly to improve the clarity and quality of the work.

1. In Introduction, more details on the specific challenges faced in the industry and the need for domestically sourced strains should be mentioned to strengthen the target for this study.
Lines 26-30 : Based on your feedback, additional content has been included.

2. Please provide the criteria to select the initial 26 yeast strains and the optimized nitrogen and carbon sources in the Materials and Methods.
Lines 76-78 : I have added an explanation that the aim was to secure resources using indigenous yeasts discovered domestically.
Lines 262-265 : The nitrogen and carbon sources were selected from various options (Table 2), and the results are presented in the results section.

3. More discussion on the significance of the identified volatile compounds using PCA and SIMCA plot analysis should be presented for the selection of fruit-flavored yeast strains.
Lines 164-175 : Based on your feedback, I have added further explanations.

4. The optimized culture conditions for the selected yeast strain should be compared with those conditions reported in the previous literatures.
Lines 302-304 : There are references 1 to 5 in the manuscript, and additional references have been suggested based on your feedback. 
5. A comparison of the performance of cyclodextrin as an excipient to other studies should be provided.
Lines 307-312 : Based on your feedback, additional content has been included.

6. Please revise some redundant words in the manuscript to improve the clarity and conciseness.
Based on your feedback, the manuscript has been revised for better clarity.

We believe these revisions have significantly enhanced the manuscript, and we appreciate your time and effort in reviewing it.
We look forward to your feedback and hope the revised version meets your expectations.

Thank you again for your support and consideration.