Consortium of Candida utilis, Kluyveromyces marxianus and Saccharomyces cerevisiae Yeasts for Vinasse Fermentation of Agave americana L. Liquor for Biomass Production and Reduction in Chemical Oxygen Demand

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

The work presented by Calderón et al., entitled “Consortium of Candida utilis, Kluyveromyces marxianus and Saccharomyces cerevisiae yeasts for vinasse fermentation of Agave americana L liquor for biomass production and reduction of Chemical Oxygen Demand” describes the comparison between different condition for the production of biomass with a consortium from waste of liquor production. The subject is relevant and interesting mostly when cheap and polluting carbon sources are used. Overall, the paper is acceptable, and it can be published with minor revisions. 

However, I have just few comments.

The names of microorganisms and plants (Agave americana L) must be harmonized and put in italics.

It is necessary to correct the axes of figures 7 and 8 which are in Spanish and not in English

Methods: Explain the statistical analysis

Results: The statistical analyses could have been integrated into the results more clearly, i.e. in sections 3.1 and 3.2 and not in separate sections. This would have allowed the reader to avoid questioning the significance of the results.

Discussion: I would like to understand why P6 is different from P4 and P5 when the conditions are the same. Can you explain more explicitly why?

 

Author Response

Good evening, I'm sending the respective corrections.

 Roberto Robles

Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

In this work, the utilization of yeast group fermentation of blue sisal distiller's grains was explored to produce biomass and reduce chemical oxygen demand (COD). This study has potential application value for waste resource utilization and environmental protection. I recommend to update the paper with major revision before it can be accepted. The following points are addressed.

1. In the abstract section, it is necessary to supplement whether the combination of yeast groups has been applied for the first time in the treatment of blue sisal distiller's grains, in order to highlight the innovation of this article.
2. In the introduction, it is suggested to provide a clearer explanation of the environmental hazards of blue sisal distiller's grains and the limitations of current treatment technologies, in order to highlight the necessity of this study.
3. Why did the experimental design section choose the temperature range (28 ℃, 30 ℃, 32 ℃) and pH range (3, 4, 5)?
4. Please check if the format of the references is consistent, as there are issues with duplicate citations in [33] and [34].

Author Response

Good evening, I am sending the respective corrections, which are shaded in light blue

Muchas gracias

Mg. Roberto Robles 

Author Response File: Author Response.pdf