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Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level

Fermentation 2021, 7(1), 35; https://doi.org/10.3390/fermentation7010035

by Pietro Barbaccia¹, Gabriele Busetta¹, Michele Matraxia¹, Anna Maria Sutera², Valentina Craparo¹, Giancarlo Moschetti¹

, Nicola Francesca¹

, Luca Settanni¹

and Raimondo Gaglio^1,*

Reviewer 1: Anonymous

Reviewer 2:

Rossana Sidari

Fermentation 2021, 7(1), 35; https://doi.org/10.3390/fermentation7010035

Submission received: 12 February 2021 / Revised: 1 March 2021 / Accepted: 7 March 2021 / Published: 9 March 2021

(This article belongs to the Special Issue New Aspect on Wine Fermentation)

Round 1

Reviewer 1 Report

Dear Authors,

In my opinion this article can be published after minor revision.

Please follow this amendments:

Line 260: change Figura 3 to Figure 3

Lines 320-21: "These observations are not surprising". Please remove it. I think this sentence will be better if you write "The addition of vegetable by-products to dairy products confirmed the favorable influence their sensory attributes".

Line 329: The obtained results revealed... then it will be more professional.

Lines 334-35: Please mention what kind of further studies are necessary to investigate the beneficial effect of this novel cheese on human health.

Author Response

Answers to Reviewer 1:

Dear Authors,

In my opinion this article can be published after minor revision.

Thanks a lot for your positive response. All your suggestions were considered and the changes in the text were highlighted in yellow.

Please follow this amendments:

Line 260: change Figura 3 to Figure 3

Changed (L279).

Thanks for this suggestion. The sentence was modified to address your request (L344-345).

Line 329: The obtained results revealed... then it will be more professional.

Replaced (L353).

Lines 334-35: Please mention what kind of further studies are necessary to investigate the beneficial effect of this novel cheese on human health.

Added (L358-359).

Author Response File: Author Response.docx

Reviewer 2 Report

The paper “Monitoring Commercial Starter Culture Development in Presence of Red Grape Pomace Powder to Produce Polyphenol-Enriched Fresh Ovine Cheeses at Industrial Scale Level” reports the industrialization of the process of GPP-enriched cheese making using commercial starter culture demonstrating the persistence of the starter culture, the increase in total phenolic content of the produced cheese, and the positive cheese evaluation by judges according to sensorial tests. The paper is well written, interesting, and easy to read. Despite I suggest to authors the following minor comments to improve the paper. I recommend the publication after minor revision:

Line 43: add the possible effect on soil microorganisms

Line 82: change “dried” to “freeze-dried”

Line 84: check the sentence and “respectively”

Line 87: add reference

Line 74: briefly add the procedure, in particular concerning the temperature used, important to respect polyphenols properties.

Line 92: add the primers used

Line 152: add the primers used

Line 203: add “coccus shaped” before “cells”

Line 208: add company of the ladder

Line 222: change “Listeria” to “L.”

Lines 226, 240: change “log to Log”

Line 290: change “Grape pomace powder” to “GPP”

Author Response

Answers to Reviewer 2:

Thanks a lot for your positive response. All your suggestions were considered and the changes in the text were highlighted in green.