This article is a correction to:
From Function to Metabolome: Metabolomic Analysis Reveals the Effect of Probiotic Fermentation on the Chemical Compositions and Biological Activities of Perilla frutescens Leaves
Zhenxing Wang
Ximeng Jin2- 1Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, China
- 2College of Life Sciences, Southwest Forestry University, Kunming, China
- 3National R&D Center for Freshwater Fish Processing, College of Health, Jiangxi Normal University, Nanchang, China
- 4College of Horticulture and Landscape, Southwest Forestry University, Kunming, China
by Wang, Z., Jin, X., Zhang, X., Xie, X., Tu, Z., and He, X. (2022). Front. Nutr. 9:933193. doi: 10.3389/fnut.2022.933193
In the published article, there was an error. The probiotic name Lactobacillus Plantarum SWFU D16 was incorrectly inserted instead of the correct name, Lacticaseibacillus Paracasei SWFU D16.
A correction has been made to the Abstract. This sentence previously stated:
“PFL was fermented for 7 days using six probiotics (Lactobacillus Plantarum SWFU D16, Lactobacillus Plantarum ATCC 8014, Lactobacillus Rhamnosus ATCC 53013, Streptococcus Thermophilus CICC 6038, Lactobacillus Casei ATCC 334, and Lactobacillus Bulgaricus CICC 6045).”
The corrected sentence appears below:
“PFL was fermented for 7 days using six probiotics (Lacticaseibacillus Paracasei SWFU D16, Lactobacillus Plantarum ATCC 8014, Lactobacillus Rhamnosus ATCC 53013, Streptococcus Thermophilus CICC 6038, Lactobacillus Casei ATCC 334, and Lactobacillus Bulgaricus CICC 6045).”
In the published article, there was an error. The probiotic name Lactobacillus Plantarum SWFU D16 was incorrectly inserted instead of the correct name, Lacticaseibacillus Paracasei SWFU D16.
A correction has been made to Materials and methods, Chemicals and reagents, first paragraph. This sentence previously stated:
“Lactobacillus Plantarum SWFU D16 was isolated from Yunnan goat milk cake, a Chinese traditional fermented food in our Laboratory.”
The corrected sentence appears below:
“Lacticaseibacillus Paracasei SWFU D16 was isolated from Yunnan goat milk cake, a Chinese traditional fermented food in our Laboratory.”
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: Perilla frutescens leaves, fermentation, phytochemical composition, biological activity, metabolomics
Citation: Wang Z, Jin X, Zhang X, Xie X, Tu Z and He X (2024) Corrigendum: From function to metabolome: metabolomic analysis reveals the effect of probiotic fermentation on the chemical compositions and biological activities of Perilla frutescens leaves. Front. Nutr. 11:1357379. doi: 10.3389/fnut.2024.1357379
Received: 18 December 2023; Accepted: 03 January 2024;
Published: 11 January 2024.
Approved by:
Frontiers Editorial Office, Frontiers Media SA, SwitzerlandCopyright © 2024 Wang, Jin, Zhang, Xie, Tu and He. 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: Zongcai Tu, tuzc_mail@aliyun.com; Xiahong He, hexiahong@hotmail.com