Next Article in Journal
Seaweed Bioethanol Production: A Process Selection Review on Hydrolysis and Fermentation
Next Article in Special Issue
Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans
Previous Article in Journal
Two-Stage Aeration Fermentation Strategy to Improve Bioethanol Production by Scheffersomyces stipitis
Previous Article in Special Issue
Recombinant Diploid Saccharomyces cerevisiae Strain Development for Rapid Glucose and Xylose Co-Fermentation
 
 
Editorial
Peer-Review Record

Yeast Biotechnology 2.0

Fermentation 2018, 4(4), 98; https://doi.org/10.3390/fermentation4040098
by Ronnie G. Willaert
Reviewer 1: Anonymous
Reviewer 2: Anonymous
Fermentation 2018, 4(4), 98; https://doi.org/10.3390/fermentation4040098
Submission received: 31 October 2018 / Revised: 20 November 2018 / Accepted: 22 November 2018 / Published: 23 November 2018
(This article belongs to the Special Issue Yeast Biotechnology 2.0)

Round  1

Reviewer 1 Report

1. The editorial begins with the phrase ‘Yeasts are truly fascinating microorganisms’. The same phase was used at the beginning of the first special issue. Also, the first five lines are exactly the same with the first edition's. I suggest it would be variated.

2. ‘Saccharomyces is a top choice organism for industrial applications, although its use for producing beer dates back to at least the 6th millennium BC.’

The author refers to beer production which is performed by brewer’s yeast but in this section only baker’s yeast is referred as ‘a cornerstone of modern biotechnology….’. I suggest that brewer’s yeast should be included.

Moreover, in the ancient times S. cerevisiae was not only used for beer but also for wine, alcoholic beverages and bread production. I suggest it would be included.

I understand that the author tries to describe that the use of S. cerevisiae in the modern industry is not something new, but the meaning of the contrast between the modern industrial applications and the past is not given very clear and sufficient and it sounds as there was industrial production during the 6th millennium BC. I think the whole phase should be presented by another way. 

For example: the use of S. cerevisiae for beer, wine and bread production is an ancient practise at least since the 6th millennium BC. Nowadays, Saccharomyces is a top choice organism for industrial applications and a a cornerstone of modern biotechnology...... or  Saccharomyces cerevisiae (brewers’ or bakers’ yeast) is the yeast species that is surely the most exploited by man and its use for producing beer, wine and bread dates back to at least the 6th millennium BC.

3. ‘….wild yeasts for beer brewing’. I would add here ‘for beer and wine making’ because the practise of the use of wild wine strains is growing constantly e.g. natural wines trend.


Author Response

The first paragraph has been rewritten: "Yeast biotechnology.For thousands of years, yeasts have been used for the making of bread and the production of fermented alcoholic drinks, such as wine and beer. Saccharomyces cerevisiae(bakers’ and brewers’ yeast) is the yeast species that is surely the most exploited by man. Nowadays, Saccharomycesis a cornerstone of modern biotechnology and a top choice organism for also industrial production of fuels, chemicals, and pharmaceuticals. Today, more and more different yeast species are explored for industrial applications. This Special Issue “Yeast Biotechnology 2.0” is a continuation of the first issue “Yeast Biotechnology” (https://www.mdpi.com/books/pdfview/book/324)."

This has been corrected: see first paragraph (point 1).

This sentence has been added: "Nowadays, wild yeasts are explored for beer and wine making to increase the natural flavour diversity of fermented beverages. "

Reviewer 2 Report

This overview of special edition is very adequate. 

Author Response

Thanks for the positive comment!

Back to TopTop