Multiparametric Approach to Interactions between Saccharomyces cerevisiae and Lachancea thermotolerans during Fermentation
Round 1
Reviewer 1 Report
Review on manuscript ID: fermentation-1764848 “Multiparametric approach of interactions between Saccharomyces cerevisiae and Lachancea thermotolerans during fermentation” by Alexis Joran, Géraldine Klein, Chloé Roullier-Gall and Hervé Alexandre submitted to Fermentation.
The article presented is well structured. The aim of studies is to clearly formulate and correctly select the analytical methods necessary for its implementation.
In my opinion the topic taken by Authors is interesting. Generally manuscript is readable, prepared correctly and could be publish in Fermentation after minor corrections.
Detailed recommendations:
The statistical information should be provided in footnotes at the end of the table. The note applies to all tables included in the publication.
There are no X and Y axes marked in any of the figures. Please correct the figures in the manuscript.
Page 4, line 168 there should be a space between the number and the “mm” symbol.
Pages 20-23 in the reference list, the year of publication should be written in bold.
Pages 20 – 23 in the reference list, the journal names should be abbreviated.
Pages 20 – 23 in the reference list, the abbreviated journals name and journal's volume number should be written in italics.
Comments for author File: 
Comments.pdf
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
Reviewer 2 Report
The theme article is interesting , but reading results complicated. I wish will ask the authors try to do reading easier.
There are some commentaries in the text:
a) In winemaking the 28ºC is not used. In general, the oenologist try maintain the temperatura between 18 -20ºC maximum because de aromas can release. Please change this affirmation.
b) The author declared that the nitrogen concentration used by they is not limiting, then what was the reason using concentrations that are knowing that not affect the yeast growing?
c) The table 4: why repeat this table? in one table appear the pH and the other is similar buy only change pH by lactic acid concentration
c) The temperatura affects the S. cerevisae growing, specie that is the main ethanol producer in a fermentation. Then, in the table 4 why did the ethanol was not not affect by temperatura process, if the temperatura affect the S. cerevisiae growing (tabla 3)?
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
