Evaluation of the Growth Kinetics of Lactobacillus Plantarum ATCC 8014 on a Medium Based on Hydrolyzed Bovine Blood Plasma at Laboratory and Bench-Scale Levels and Its Application as a Starter Culture in a Meat Product
Round 1
Reviewer 1 Report
The present study was conducted to test the possibility to use hydrolyzed bovine blood plasma as medium to make sulture strater of lactobacillus plantarrum ATCC8014. The study was well desinged and results were also interesting. The consern is how to keep the stabilty/or same content of hydrolyzed bovine blood plasma. it might be questioned to use ATCC strain in the comme culture strater and why to lactobacillus plantarrum ATCC8014 in the present study.
Author Response
Fermentation
We thank you for your prompt consideration and kind decision regarding the consideration of the manuscript entitled "Evaluation of the growth kinetics of Lactobacillus plantarum ATCC 8014 on a medium based on hydrolyzed bovine blood plasma at laboratory and bench-scale levels and its application as a starter culture in a meat product" for publication in Fermentation.
We found the reviews to be helpful, and we have responded to each of their comments in detail.
We detail our responses to each of the comments below, We hope that this contribution will now prove acceptable for publication in Fermentation journal.
Answer to Reviewer 1: The motivation of our study was to emonstrate the possibility of using hydrolyzed bovine blood plasma for producing lactic acid bacteria (LAB), which could be employed, in turn, as a starter culture for maturation of meat products. We have selected Lactobacillus plantarum as the representative organism of such a type of starter culture, considering that it is the most frequent LAB used in the commercial starter cultures available in the Colombian and Latin American market (that are mostly imported). We chose a species of Lactobacillus genus taking into account that this genus is the most studied in the literature on industrial microbiology and in the technical literature (patents) to obtain starter cultures for the food industry (for instance, see Sánchez O.J., Barragán P.J., Serna L. 2019. Review of Lactobacillus in the food industry and their culture media. Rev. Colomb. Biotecnol., 21(2): 63-76. DOI: 10.15446/rev.colomb.biote.v21n2.81576). On the other hand, as the companies producing these starter cultures usually do not provide a pure culture of the microorganism used in their products, we decided to choose one L. plantarum strain that could be easily obtained by other researchers who wanted to validate our results on their own. In this regard, we believe that ATCC strains are widely available for such researchers. In addition, in some cases, it is necessary to obtain the corresponding permission from the mentioned companies to conduct the experimental work with their industrial strains.
Additionally, we have corrected the format of the article and adjusted it to the journal style.
We thank the editorial team and the reviewers for their time and comments in reviewing the article.
Reviewer 2 Report
From the general point of view, this work is "scientifically sound" - the hypothesis is clearly formulated, the methodology adequate and well documented, the results clearly presented and the conclusions supported by the obtained data.
Author Response
Fermentation
We thank you for your prompt consideration and kind decision regarding the consideration of the manuscript entitled "Evaluation of the growth kinetics of Lactobacillus plantarum ATCC 8014 on a medium based on hydrolyzed bovine blood plasma at laboratory and bench-scale levels and its application as a starter culture in a meat product" for publication in Fermentation.
We found the reviews to be helpful, and we have responded to each of their comments in detail.
We hope that this contribution will now prove acceptable for publication in Fermentation journal.
We have corrected the format of the article and adjusted it to the journal style.
We thank the editorial team and the reviewers for their time and comments in reviewing the article.
