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Article
Peer-Review Record

Evaluation of Rye Bran Enzymatic Hydrolysate Effect on Gene Expression and Bacteriocinogenic Activity of Lactic Acid Bacteria

Fermentation 2022, 8(12), 752; https://doi.org/10.3390/fermentation8120752
by Julia M. Epishkina 1, Maria V. Romanova 1, Marina A. Chalenko 1, Natalya Yu. Khromova 1, Boris A. Karetkin 1,*, Andrey V. Beloded 1, Maria A. Kornienko 2, Yulia M. Averina 3, Irina V. Shakir 1 and Victor I. Panfilov 1
Reviewer 2:
Fermentation 2022, 8(12), 752; https://doi.org/10.3390/fermentation8120752
Submission received: 4 November 2022 / Revised: 8 December 2022 / Accepted: 15 December 2022 / Published: 17 December 2022
(This article belongs to the Special Issue Recent Trends in Lactobacillus and Fermented Food)

Round 1

Reviewer 1 Report


Comments for author File: Comments.docx

Author Response

Dear reviewer,

Thank you for the interest in our manuscript. Your comments and suggestions are very important for us. We tried to give as complete and detailed an answer as possible and improve the manuscript in accordance with the recommendations. Please see all responses in the attachment and in the revised manuscript.

Author Response File: Author Response.doc

Reviewer 2 Report

The manuscript submitted by Julia M. Epishkina et al. describes the potential use of an economical culture medium for bacteriocin production. Initial seleccion of strains was performed on the characterisation of bacteriocin-encoding genes and their phenotypic expression.

 Bacteriocin production in the BHM medium and MRS medium (commonly used in LAB production) was compared. The ms is well conducted. The presentation is correct, as well as its conclusions.

 

Author Response

Dear reviewer,

Great thanks for high appreciation our study and the MS.

Round 2

Reviewer 1 Report

This manuscript is suggested to be accepted in present form.

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