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Peer Review reports

From: The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana

Original Submission
21 Jul 2023 Submitted Original manuscript
1 Aug 2023 Author responded Author comments - Amy Atter
Resubmission - Version 2
1 Aug 2023 Submitted Manuscript version 2
13 Oct 2023 Reviewed Reviewer Report - Rounak Chourasia
8 Jan 2024 Reviewed Reviewer Report
9 Feb 2024 Author responded Author comments - Amy Atter
Resubmission - Version 3
9 Feb 2024 Submitted Manuscript version 3
14 Feb 2024 Author responded Author comments - Amy Atter
Resubmission - Version 4
14 Feb 2024 Submitted Manuscript version 4
21 Feb 2024 Reviewed Reviewer Report
4 Mar 2024 Reviewed Reviewer Report - Rounak Chourasia
19 Apr 2024 Author responded Author comments - Amy Atter
Resubmission - Version 5
19 Apr 2024 Submitted Manuscript version 5
23 Apr 2024 Author responded Author comments - Amy Atter
Resubmission - Version 6
23 Apr 2024 Submitted Manuscript version 6
Publishing
3 May 2024 Editorially accepted
14 May 2024 Article published 10.1186/s12866-024-03317-1

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