While the study provides robust evidence linking oxidative stress to reduced pertactin productivity, the conclusions heavily rely on controlled bioreactor conditions and specific glutamate-induced stress scenarios. However, the generalizability of these findings to industrial-scale fermentation, where additional stressors such as shear forces, nutrient gradients, and contaminant risks exist, remains unclear. Could the authors clarify how these factors might influence oxidative stress dynamics and productivity? Furthermore, the relationship between glutamate levels and ROS appears linear within the tested range—were broader glutamate concentrations or alternate carbon sources examined to explore potential non-linear effects?
