This article is a correction to:
Ethyl lauroyl arginate: An update on the antimicrobial potential and application in the food systems: a review
Yunfang Ma1,2*†
Lei Chi
Qisen Xiang- 1College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- 2Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China
A corrigendum on
Ethyl lauroyl arginate: an update on the antimicrobial potential and application in the food systems industry: a review
by Ma, Y., Ma, Y., Chi, L., Wang, S., Zhang, D., and Xiang, Q. (2023). Front. Microbiol. 14:1125808. doi: 10.3389/fmicb.2023.1125808
In the published article, there was an error in the name and abbreviation of the chemical referred to as “lauric arginate ethyl ester,” abbreviated to “LAE.” It should be “ethyl lauroyl arginate” and abbreviated to “ELA.”
Owing to this error, the article title is corrected from “Lauric arginate ethyl ester: an update on the antimicrobial potential and application in the food systems” to “Ethyl lauroyl arginate: an update on the antimicrobial potential and application in the food systems industry: a review.”
In the abstract and throughout the text of the article, “lauric arginate ethyl ester” has been corrected to “ethyl lauroyl arginate,” and the abbreviation “LAE” has been corrected to “ELA.”
The keyword “lauric arginate ethyl ester” has been corrected to “ethyl lauroyl arginate.”
There are errors in the legends for Figure 1, Figure 2, Figure 3, Figure 4, Table 1, Table 2, Table 3, Table 4, and Table 5. The correct legends appear below.
Figure 1. Chemical structure of ELA.
Figure 2. Proposed metabolic pathway of ELA (EFSA, 2007; Hawkins et al., 2009).
Figure 3. Proposed mechanisms underlying the antimicrobial action of ELA. ROS, reactive oxygen species.
Figure 4. The application of ELA in the food industry.
Table 1. MICs and MBCs values of ELA against bacteria.
Table 2. MICs and MBCs values of ELA against yeasts and fungi.
Table 3. Effects of ELA on microbial inactivation meat and meat products.
Table 4. Effects of ELA on microbial inactivation in fruits and vegetables.
Table 5. Applications of ELA-based antimicrobial films in food preservation.
In the published article, there was an error in Figure 3 as published. “LAE” should be corrected to “ELA”. The corrected Figure 3 appears below.
FIGURE 3
Figure 3. Proposed mechanisms underlying the antimicrobial action of ELA. ROS, reactive oxygen species.
The authors apologize for these errors and state that these do 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: ethyl lauroyl arginate, antimicrobial efficacy, decontamination, food, mechanism
Citation: Ma Y, Ma Y, Chi L, Wang S, Zhang D and Xiang Q (2023) Corrigendum: Ethyl lauroyl arginate: an update on the antimicrobial potential and application in the food systems industry: a review. Front. Microbiol. 14:1216552. doi: 10.3389/fmicb.2023.1216552
Received: 04 May 2023; Accepted: 25 May 2023;
Published: 26 June 2023.
Edited and reviewed by: Huhu Wang, Nanjing Agricultural University, China
Copyright © 2023 Ma, Ma, Chi, Wang, Zhang and Xiang. 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: Qisen Xiang, xiangqisen2006@163.com; Yunfang Ma, 2013804@zzuli.edu.cn
†These authors have contributed equally to this work