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Gen Yu1,2
QingFen Xie1
WenFeng Su1
Shuang Dai1XinYi Deng2QuLiang Gu2Shan Liu3JeonYun Yun3WenHao Xiang3Yang Xiong3
GuanDong Yang4
Yifei Ren5
He Li1*- 1Key Specialty of Clinical Pharmacy, The First Affiliated Hospital of Guangdong Pharmaceutical University, Guangzhou, China
- 2Guangdong Provincial Key Laboratory of Pharmaceutical Bioactive Substances, School of Basic Courses, Guangdong Pharmaceutical University, Guangzhou, China
- 3Guangzhou Base Clean Cosmetics Manufacturer Co., Ltd., Guangzhou, China
- 4CAS Testing Technical Services (Guangzhou) Co., Ltd., Guangzhou, China
- 5Guangzhou Huashuo Biotechnology Co., Ltd., Guangzhou, China
A corrigendum on
Improvement of antioxidant activity and active ingredient of Dendrobium officinale via microbial fermentation
by Yu, G., Xie, Q., Su, W., Dai, S., Deng, X., Gu, Q., Liu, S., Yun, J., Xiang, W., Xiong, Y., Yang, G., Ren, Y., and Li, H. (2023). Front. Microbiol. 14:1061970. doi: 10.3389/fmicb.2023.1061970
In the published article, there was an error in affiliations 5 and 6. Instead of “5School of Life Sciences and Biopharmaceuticals, The First Affiliated Hospital of Guangdong Pharmaceutical University, Guangzhou, China and 6Guangzhou Huashuo Biotechnology Co., Ltd., Guangzhou, China,” the 5th affiliation should be replaced by the 6th “5Guangzhou Huashuo Biotechnology Co., Ltd., Guangzhou, China.”
In the published article, there was an error regarding the affiliation for He Li. Instead of affiliation 5, they should be affiliated with 1, “Key Specialty of Clinical Pharmacy, The First Affiliated Hospital of Guangdong Pharmaceutical University, Guangzhou, China.”
The authors apologize for these errors and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.
Keywords: Dendrobium officinale, fermentation, condition optimization, antioxidant, GC–MS
Citation: Yu G, Xie Q, Su W, Dai S, Deng X, Gu Q, Liu S, Yun J, Xiang W, Xiong Y, Yang G, Ren Y and Li H (2023) Corrigendum: Improvement of antioxidant activity and active ingredient of Dendrobium officinale via microbial fermentation. Front. Microbiol. 14:1179511. doi: 10.3389/fmicb.2023.1179511
Received: 04 March 2023; Accepted: 06 March 2023;
Published: 16 March 2023.
Approved by:
Frontiers Editorial Office, Frontiers Media SA, SwitzerlandCopyright © 2023 Yu, Xie, Su, Dai, Deng, Gu, Liu, Yun, Xiang, Xiong, Yang, Ren and Li. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
*Correspondence: He Li, bGloZTMyQDE2My5jb20=