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CORRECTION article

Front. Microbiol., 20 March 2020
Sec. Food Microbiology

Corrigendum: Screening of Host Specific Lactic Acid Bacteria Active Against Escherichia coli From Massive Sample Pools With a Combination of in vitro and ex vivo Methods

  • Institute of Animal Nutrition, Freie Universität Berlin, Berlin, Germany

A Corrigendum on
Screening of Host Specific Lactic Acid Bacteria Active Against Escherichia Coli From Massive Sample Pools With a Combination of in vitro and ex vivo Methods

by Ren, H., Saliu, E.-M., Zentek, J., Goodarzi Boroojeni, F., and Vahjen, W. (2019). Front. Microbiol. 10:2705. doi: 10.3389/fmicb.2019.02705

In the original article, there was a mistake in Figure 3 as published. The authors reversed the order of Figures 3A,B by mistake when uploading the figures. The corrected figure appears below.

FIGURE 3
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Figure 3. (A) Growth of the model E. coli strain after ex vivo co-incubation with candidate lactic acid bacteria isolates for 8 h in crop contents. Filled circle = S1; open circle = S26; filled down triangle = S62; open downward triangle open diamond = S70; filled square = S73; open square = control. (B) Growth of the model E. coli strain after ex vivo co-incubation with candidate lactic acid bacteria isolates for 8 h in jejunum contents. Filled circle = S1; open circle = S26; filled down triangle = S62; open downward triangle open diamond = S70; filled square = S73; open square = control.

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.

Keywords: probiotics, lactic acid bacteria, host-derived, effective screening, E. coli, ex vivo model, massive sample pool

Citation: Ren H, Saliu E-M, Zentek J, Boroojeni FG and Vahjen W (2020) Corrigendum: Screening of Host Specific Lactic Acid Bacteria Active Against Escherichia coli From Massive Sample Pools With a Combination of in vitro and ex vivo Methods. Front. Microbiol. 11:459. doi: 10.3389/fmicb.2020.00459

Received: 21 February 2020; Accepted: 04 March 2020;
Published: 20 March 2020.

Edited and reviewed by: Vittorio Capozzi, Institute of Food Production Sciences (CNR), Italy

Copyright © 2020 Ren, Saliu, Zentek, Boroojeni and Vahjen. 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: Hao Ren, hao.ren@fu-berlin.de

Disclaimer: 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.