Javier Rodríguez1,2
Baltasar Mayo
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- 1Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Villaviciosa, Spain
- 2Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
by Rodríguez, J., Vázquez, L., Flórez, A. B., and Mayo, B. (2022). Front. Microbiol. 13:1000683. doi: 10.3389/fmicb.2022.1000683
In the published article, there was an error in Table 4 as published. The dilution factor utilized in the UHPLC analysis of sugars and organic acids (parts of sample per parts of diluent 1:6) was not applied. The correction of this omission impacts the absolute values of all compounds analyzed (which should be multiplied by 6), while maintaining their relative concentration. In addition, figures (averages and standard deviations) have all been rounded up to the first decimal. The corrected Table 4 and its caption and footnotes appear below. As a consequence of the update, the sentence on page 5 “Moreover, L. cremoris LA10, and all mixtures including this strain released some galactose to the milk (mean 8.6 ± 2.7 mg 100 ml−1)” should read “Moreover, L. cremoris LA10, and all mixtures including this strain released some galactose to the milk (mean 51.3 ± 16.1 mg 100 ml−1)”.
TABLE 4
Table 4. Production and consumption of organic acids and sugars during growth in milk at 32°C for 48 h alone or in several combinations of L. lactis subsp. lactis LA1, L. cremoris subsp. cremoris LA10, and L. plantarum LA30.
The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.
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Keywords: lactic acid bacteria, Lactococcus lactis, Lactococcus cremoris, Lactiplantibacillus plantarum, starters, naturally fermented milk, consortium, genomics
Citation: Rodríguez J, Vázquez L, Flórez AB and Mayo B (2023) Corrigendum: Phenotype testing, genome analysis, and metabolic interactions of three lactic acid bacteria strains existing as a consortium in a naturally fermented milk. Front. Microbiol. 14:1308448. doi: 10.3389/fmicb.2023.1308448
Received: 06 October 2023; Accepted: 19 October 2023;
Published: 02 November 2023.
Edited and reviewed by: Giovanna Suzzi, University of Teramo, Italy
Copyright © 2023 Rodríguez, Vázquez, Flórez and Mayo. 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: Baltasar Mayo, YmFsdGFzYXIubWF5b0BpcGxhLmNzaWMuZXM=