Review History


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Summary

  • The initial submission of this article was received on February 16th, 2023 and was peer-reviewed by 2 reviewers and the Academic Editor.
  • The Academic Editor made their initial decision on May 12th, 2023.
  • The first revision was submitted on July 25th, 2023 and was reviewed by 2 reviewers and the Academic Editor.
  • The article was Accepted by the Academic Editor on July 26th, 2023.

Version 0.2 (accepted)

· Jul 26, 2023 · Academic Editor

Accept

After revision, this manuscript can be accept as it is.

·

Basic reporting

The Authors have carefully revised and corrected their manuscirpt. Current version can be accepted as it is now.

Experimental design

The Authors have carefully revised and corrected their manuscirpt. Current version can be accepted as it is now.

Validity of the findings

The Authors have carefully revised and corrected their manuscirpt. Current version can be accepted as it is now.

Additional comments

The Authors have carefully revised and corrected their manuscirpt. Current version can be accepted as it is now.

Reviewer 2 ·

Basic reporting

Author has addressed all raised question

Experimental design

Author has addressed all raised question

Validity of the findings

Author has addressed all raised question

Additional comments

Author has addressed all raised question

Version 0.1 (original submission)

· May 12, 2023 · Academic Editor

Major Revisions

Based on the reviewer´s comments, I felt that a major revision is necessary before reconsideration. Please, verify carefully all the points raised by the Reviewers. I´m looking forward to receiving the revised version of your manuscript.

[# PeerJ Staff Note: Please ensure that all review and editorial comments are addressed in a response letter and any edits or clarifications mentioned in the letter are also inserted into the revised manuscript where appropriate. #]

·

Basic reporting

The submitted manuscript is written in a clear and concise way, using proper style and language. It has a professional structure and the amount of references is appropriate.

Experimental design

The study design is OK, however there are some issues that needs to be solved, the details are provided in "additional comments" section.

Validity of the findings

This review is interesting and has a significant scientific value. Conclusions, based on the comprhensive literature search and analysis, are correct.

Additional comments

Lines 32 and 49, remove „recently”
Lines 104 and 105, what about O and H?
Line 135, it should be “phylum”
Line 182, it’s been 2 years since this has been done…
Was this study registered, i.e. in OSF?
The Authors should prepare the flowchart, based on the PRISMA statement. For direct instructions please visit PRISMA website.
Lines 239-240, the style must be improved to present those equations in a more clear way
Line 336, why is “Materials Science” with capital letters?

Reviewer 2 ·

Basic reporting

Author Ballen et al. describe "Current situation and future perspectives for the use of fungi
in the biomaterial industry and proposal for a new classification of fungal-derived materials".
Following are my comments on the editorial decision;
1:Abstract needs to revise
2:LIne 77>>>>>Mentioning The Fungi>>>is very general>>>>author should discuss what family, classes, and genus of fungi are reported in this review.
3: Provide a phylogenetic diversity of laccase-producing fungi
3:Additives to enhance fungal growth on substrates>>>>>How are they used for this, and in what form?
4:Fungal-based material>>>>> it would be nice if the author presented a table for this with the latest information.
5:Molecular biology as a tool to produce sustainable biomaterials>>>>>>How?
6: It would be nice to improve the font and size of the text in all figures.
7: Need also to present a figure showing the images of fungal mycelium, hyphae/morphology>>>>if possible>>>take online with copyright.
8: Present the chemical structures of the macromolecules derived from the fungi.

Experimental design

.

Validity of the findings

.

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