User:HHDeng/Chrysosporium sulfureum/Wshepherdmyco Peer Review

Peer review
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General info

 * Whose work are you reviewing? (HHDeng)
 * Link to draft you're reviewing:User:HHDeng/sandbox

Content
First of all, I just wanted to say that the facts about C. sulfureum and French cheese was really cool. Cheese is one of those things that many people, including myself, seem to like, and the fact that this fungus has a connection to its production is something that will keep readers interested. You also give great descriptions of the conditions optimal for the growth of the fungus. There are a couple of confusing elements scattered throughout the rest of the article that should be addressed before you publish, however.

The first area that warrants further attention is the first line of your "Growth, morphology and physiology" section. You state that the fungus is "filamentous, found to have wide hyphae (~ 4µm) when lacking fruiting bodies". However, you do not note what kind of fruiting body it can produce. Does it usually produce perithecia? Gymnothecia? As it is a member of the ascomycota, the type of fruiting structure the fungus produces is important.

Secondly, in your "Growth, morphology and physiology" section, you note that Chrysosporium sulfureum has "conidia in the form of singular enlarged cells, with homogeneous walls not made of hyphae or cells". If the walls are not made of hyphae or cells, what are they made of? This part is slightly ambiguous, and further clarification would be great if the literature allows for it.

Thirdly, and perhaps most importantly, there seems to be a contradiction within your article. In your "Growth, morphology and physiology" section you claim "although it produces some keratinase, it is not keratinolytic." However, in your "Habitat and ecology" section, you mention that C. sulfureum is "considered a dermatophyte-like keratinophilic fungus." As a reader who knows nothing about the fungus, I do not know how a fungus can be considered keratinophilic yet not be considered keratinolytic. Any insight you could offer would be valuable. Ther

Finally, on an unrelated note, I did some research related to your fungus and found this paper:

https://link.springer.com/article/10.1007/BF02268502. It describes work done to help establish fungal genealogy based on their ubiquinone system, and reveals that C. sulfureum uses a type of ubiquinone system called Q-10. It might seem like a fairly tangential piece of information, but you might find it useful to include.

Tone and Balance
Your tone is great, and you keep the passive voice required for scientific writing.

Sources and References
The research you've done seems like it captures most of the information available about this little-known species. Good job!

Organization
Your article is organized well, but I have one small suggestion. Your discussion of cheese, I feel, should be given its own section and not thrown under the "Habitat and ecology" heading. The entire concept of the "fleur jaune" seems to have tremendous cultural significance, and is sure to interest readers who stumble upon the page by chance. Bringing that story to prominence will engage people who normally wouldn't care about fungi.

Overall impressions
The article is well-researched, and has a fascinating cultural component to it which you expertly noticed. If you could resolve a couple of the sources of confusion present in your notes, though, it would make it much better. Good luck!