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Peer Review reports

From: Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2

Original Submission
3 Feb 2022 Submitted Original manuscript
Resubmission - Version 2
Submitted Manuscript version 2
29 Mar 2022 Reviewed Reviewer Report
2 Apr 2022 Reviewed Reviewer Report - Kriti Ghatani
30 Apr 2022 Author responded Author comments - Lincheng Zhang
Resubmission - Version 3
30 Apr 2022 Submitted Manuscript version 3
Publishing
10 May 2022 Editorially accepted
20 May 2022 Article published 10.1186/s12866-022-02555-5

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