Skip to main content

CORRECTION article

Front. Microbiol., 14 February 2024
Sec. Food Microbiology
Volume 15 - 2024 | https://doi.org/10.3389/fmicb.2024.1378225

Corrigendum: Probiotics: mechanism of action, health benefits and their application in food industries

This article is a correction to:

  1. Probiotics: mechanism of action, health benefits and their application in food industries

    1. Read original article
\r\nAnam LatifAnam Latif1Aamir ShehzadAamir Shehzad2Sobia NiaziSobia Niazi3Asna ZahidAsna Zahid4Waqas AshrafWaqas Ashraf5Muhammad Waheed IqbalMuhammad Waheed Iqbal6Abdur RehmanAbdur Rehman6Tahreem RiazTahreem Riaz6Rana Muhammad AadilRana Muhammad Aadil4Imran Mahmood Khan Imran Mahmood Khan7*Fatih zogul,Fatih Özogul8,9Joo Miguel Rocha,, João Miguel Rocha10,11,12*Tuba Esatbeyoglu Tuba Esatbeyoglu13*Sameh A. Korma,Sameh A. Korma14,15
  • 1Department of Human Nutrition and Dietetics, School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Pakistan
  • 2UniLaSalle, Univ. Artois, ULR7519 - Transformations & Agro-resources, Normandie Université, Mont-Saint-Aignan, France
  • 3State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
  • 4National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
  • 5School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
  • 6School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
  • 7College of Food and Biological Engineering, Jimei University, Xiamen, China
  • 8Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Türkiye
  • 9Biotechnology Research and Application Center, Cukurova University, Adana, Türkiye
  • 10CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
  • 11LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
  • 12ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
  • 13Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany
  • 14Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
  • 15School of Food Science and Engineering, South China University of Technology, Guangzhou, China

A corrigendum on
Probiotics: mechanism of action, health benefits and their application in food industries

by Latif, A., Shehzad, A., Niazi, S., Zahid, A., Ashraf, W., Iqbal, M. W., Rehman, A., Riaz, T., Aadil, R. M., Khan, I. M., Özogul, F., Rocha, J. M., Esatbeyoglu, T., and Korma, S. A. (2023). Front. Microbiol. 14:1216674. doi: 10.3389/fmicb.2023.1216674

In the published article, there was an error in affiliation 2. Instead of “UniLaSalle, Transformations and Agroressources Research Unit, Mont-Saint-Aignan, France”, it should be “UniLaSalle, Univ. Artois, ULR7519 - Transformations & Agro-resources, Normandie Université, Mont-Saint-Aignan, France.”

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.

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: probiotics, lactic acid bacteria, immunomodulation, anti-allergic and gastrointestinal diseases, functional foods

Citation: Latif A, Shehzad A, Niazi S, Zahid A, Ashraf W, Iqbal MW, Rehman A, Riaz T, Aadil RM, Khan IM, Özogul F, Rocha JM, Esatbeyoglu T and Korma SA (2024) Corrigendum: Probiotics: mechanism of action, health benefits and their application in food industries. Front. Microbiol. 15:1378225. doi: 10.3389/fmicb.2024.1378225

Received: 29 January 2024; Accepted: 31 January 2024;
Published: 14 February 2024.

Approved by:

Frontiers Editorial Office, Frontiers Media SA, Switzerland

Copyright © 2024 Latif, Shehzad, Niazi, Zahid, Ashraf, Iqbal, Rehman, Riaz, Aadil, Khan, Özogul, Rocha, Esatbeyoglu and Korma. 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: João Miguel Rocha, jmfrocha@fe.up.pt; Tuba Esatbeyoglu, esatbeyoglu@lw.uni-hannover.de; Imran Mahmood Khan, imk2654@jmu.edu.cn

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.