Content of review 1, reviewed on March 23, 2021

International Journal of Food Science and Technology

Manuscript Number: IJFST-2021-31392

Accelerated salt fish sauce fermentation of Sardinella longiceps by fermenting Haloarchaea

The article deals with the archaeal association and distribution at various stages of fermentation with their biochemical changes from starting to end of the fermentation processes. I have thoroughly reviewed the manuscript. The topic of the article is good, however, some parts of the article should be enhanced. Taking into account the high standards of your journal, I can suggest major revision about that. Specific comments are given below;

  • Introduction section is very short. Emphasize the aim of the study!
  • Give some information about the analyses in section 2.1
  • Why the salt results are higher than the ash results?
  • The discussion section should be enhanced.

Source

    © 2021 the Reviewer.

References

    Kannan, K., Pitchiah, S., Ahamad, P. B., K., A. M. 2021. Identification of haloarchaea during fermentation of Sardinella longiceps for being the starter culture to accelerate fish sauce production. International Journal of Food Science & Technology.