Review Reports

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

The study investigates the effects of Kuratsuki bacteria (Bacillus A-10 and Priestia B-12) on the flavor development in sake. It specifically examines the impact of co-culturing these bacteria with different strains of sake yeast. The research found that the presence of Kuratsuki bacteria influences the flavor profile of sake, notably in terms of its saltiness and acidity. However, these effects were less significant compared to those observed with Kuratsuki Kocuria, suggesting a stronger synergy between Kocuria and sake yeast. This indicates potential for creating tailored sake flavors through specific bacterial-yeast combinations. One limitation noted is the relatively modest influence on flavor compared to Kocuria, highlighting the need for further exploration of bacterial interactions in sake fermentation. This study contributes to understanding how microbial interactions can be harnessed to enhance and control flavor profiles in fermented beverages.

During the sensory analysis, the authors observed nuanced alterations in the flavor of sake, namely in relation to its saltiness and acidity, when introducing kuratsuki Bacillus A-10 and Priestia B-12 to the sake yeast. Nevertheless, the alterations were not as significant as the ones witnessed in kuratsuki Kocuria. This suggests that although certain kuratsuki bacteria do affect flavor, their influence is somewhat restricted in comparison to other bacteria. Therefore, it is necessary to do additional research to investigate the interactions between different bacteria and sake yeast in order to substantially modify flavor profiles.

 

Author Response

Thank you so much for your comments.

We added the following in Discussion, "It is necessary to do additional research to investigate the interaction between different kuratsuki bacteria and sake yeast in order to modify flavor and taste profiles."

Reviewer 2 Report

Comments and Suggestions for Authors

The proposed suggestions can be found in the attached manuscript pdf file.

Comments for author File: Comments.pdf

Author Response

Thank you so much for your comments.

1. We deleted "statically".
2. According to your comment, Figure 1 was revised.
3. According to your comment, Figures 2-9 were separated to Figures 2-7 and Figures S1 and S2.
4. "The Kocuria strains are introduced by necessity in sake production in the Narimasa Sake Brewery, and Bacillus A-10 and Priestia B-21 strains are introduced by necessity in sake production in the Shiraki-Tsunesuke Sake Brewery." was changed to "The Kocuria strains are Narimasa-kuratsuki but not Shiraki-Tsunesuke-kuratsuki bacteria. The Bacillus A-10 and Priestia B-21 strains Shiraki-Tsunesuke-kuratsuki but not Narimasa-kuratsuki bacteria."