尊敬的审查员：

感谢您对本案的辛勤认真审查，下面申请人对上次意见陈述中关于“植物乳杆菌的文献出处：Identification of lactic acid bacteria isolated from traditional Chinese fermented dairy products. NCBI 登录号：MG551131.1；酿酒酵母的文献出处：Impact of environmental conditions and process modifications on microbial diversity, fermentation efficiency and chemical profile during the fermentation of Mezcal in Oaxaca. NCBI 登录号：KY296071.1；矮小假丝酵母文献出处：Phylogenetic diversity of yeasts in nan dough from Xingjiang. NCBI 登录号：KM655849.1”加入到权利要求1中克服了上述的缺陷的修改做一个补充陈述。

上述“一种复合发酵剂及其制备方法与应用”二审答复中三篇文献：

其中酿酒酵母的文献出处：Impact of environmental conditions and process modifications on microbial diversity, fermentation efficiency and chemical profile during the fermentation of Mezcal in Oaxaca

下载网址为：https://www.sciencedirect.com/science/article/abs/pii/S0023643816308386；

矮小假丝酵母文献出处：Phylogenetic diversity of yeasts in nan dough from Xingjiang. NCBI 登录号：KM655849.1 ，实际其公开发表期刊论文题目为《新疆传统馕发酵面团中酵母菌的多样性分析》，英文题目为《Yeast Diversity in Traditional Xinjiang 'Nang' Dough》，且对应硕士论文为《新疆传统馕面团发酵酵母菌的多样性分析》。

期刊论文下载网址为：http://qikan.cqvip.com/Qikan/Article/Detail?id=666539154。

植物乳杆菌的文献出处：Identification of lactic acid bacteria isolated from traditional Chinese fermented dairy products. NCBI 登录号：MG551131.1未找到正式刊出的文献，怀疑正式发表时文献名称发生了较大变化。本发酵剂中植物乳杆菌的16S RNA 序列与NCBI 登录号为MG551131.1的序列100%匹配。

申请人真切希望以上陈述能解决审查员对本案审查中的疑惑，若有其他问题，恳请审查员能与给再次答复陈述的机会，申请人当全力配合答复修改。

再次对审查员的辛勤工作表示感谢。