Erratum to: Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic (SpringerPlus, (2016), 5, (1321), 10.1186/s40064-016-2950-6)

Upon publication, the authors noticed that in the original version of the article (Hamajima et al. 2016), there were two errors. 1. In line 8 of the legend of Fig. 4, “glycosyleeramide” should read “glycosylceramide” (as it is in every other instance of the word). 2. In Table 2, the words “soluble fraction” and “insoluble fraction” should be interchanged in the columns “Chloroform” and “Acetone”. Please see the corrected Table 2 below: (Table presented.) These errors have now been corrected in this erratum. We, the publishers, apologise that these errors were missed and for any inconvenience caused by this.