A Review of the Microbial Dynamics of Natural and Traditional Fermentations of Table Olive

Round 1

Reviewer 1 Report (Previous Reviewer 1)

Comments and Suggestions for Authors

All comments are well answered.

Reviewer 2 Report (Previous Reviewer 3)

Comments and Suggestions for Authors

Most suggestions were addressed. No further comments.

This manuscript is a resubmission of an earlier submission. The following is a list of the peer review reports and author responses from that submission.

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

The manuscript entitled " Exploring the Microbial Dynamics of the Greek-style Table Olives: A Review of Natural and Traditional Fermentation ". Overall, the manuscript was reviewed, and appropriate comments were indicated. Thus, it could be suitable for publication after some modifications. Here are some suggestions/revisions:

Line 18: Revise “endo” to “endophytic”.

Line 18: Revise “and pH” to “pH”.

Line 29: Revise “Perpetuini et al., 2020). Rich in nutrients and high” to “Perpetuini et al., 2020) and rich in nutrients and high”.

Line 32: Revise “2661000t” for a suitable understanding.

Line 36: Revise “2846500t” for a suitable understanding.

Line 48: Revise “a Greek-style” to “the Greek-style”.

Line 74: Revise “changing water” to “changing water)”.

Line 76: Revise “10% (NaCl) or” to “10% NaCl or”.

Line 138: Revise “acid” to “acids”.

Lines 140-141: Provide more explanation and examples on spoilage microorganisms and organoleptic problems as they represent challenges in olive fermentation process.

Lines 141-144: I am confused because the meaning is not clear. Please, revise and explain.

Lines 159-161: Illustrate the impact of the geographical influence on the microbial core in fermented green olives.

Lines 167-168: Illustrate the impact of cultivar on the fungal diversity of olive fruits.

Lines 169-170: Illustrate the impact on endophytic fungal communities.

Overall, this is a well-structured and informative article that successfully unravelling the influence of the olive oil ecosystem on the origin of the microbiota and the final product.  Apart from these suggested improvements, the content aligns well with the article's title and objectives, making it a robust and useful piece of scientific literature.

Comments for author File: Comments.pdf

Comments on the Quality of English Language

Minor revisions

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

See attached comments

Comments for author File: Comments.pdf

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 3 Report

Comments and Suggestions for Authors

Applmicrobiol-3429393

The review aims to provide an overview of the knowledge on the natural fermentation of table olives, focussing on microbial dynamics, the main species involved in the processes, the influence of the oil ecosystem on the origin of the microbiota and the final product characteristics. The manuscript provides an exhaustive overview of the yeasts and lactic bacteria found in spontaneous natural (directly brined) olives over the last decades, showing their association with cultivars and fermentation practices.

Find below some specific comments.  

 Specific comments.

Title. Greek-style table olives refer to a specific way of processing that is not common to the diverse reports cited in the manuscript. Then, a more general title would be more appropriate. For example, Exploring the Microbial Dynamics of Natural and Traditional Fermentation or A Review of the Microbial Dynamics of Natural and Traditional Fermentations. Or any other you might consider.

Abstract. It should be reformulated. The introduction to the objectives is too long (it sounds like an introduction paragraph). Describe some achievements of the revision.

Introduction

L44. Instead of Conte et al.. Maybe the Trade Standards Applying to Table Olive would be a more relevant citation in his context.

L49. The sentence should be modified. Other microorganisms from the environment can also be incorporated through the top hole.

L65, regardless…. The (at the three ripening stages)... Contradictory?

L89. ..associated with ……… At this stage, the microflora adhered to the interior surface of containers can contribute.  

L98 Fernández? Maybe, Garrido Fernández.

L105. The LAB growth depends on the cultivar and the presence of inhibitors.

L149. Please homogenises the use of capital letters in headings

L223-229. Please use italics.

Table 1 is also provided as supplementary material.

L 246. Please revise the text, Aloreña.

L295. Colored…….Turning color olives ?

L 350. Durán Quintana et al.

L508. Or vice versa, it appears in the middle of fermentation and remains till the fermentation ends (depending on the cultivar and environmental temperature).  

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Round 2

Reviewer 2 Report

Comments and Suggestions for Authors

The manuscript has not been substantially improved from the previous version. In addition to the bibliographical gap, remain the confusion between natural and traditional fermentation of table olives.

Author Response

Please see the attachment.

Author Response File: Author Response.pdf