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)

Hiroshi Hamajima, Haruka Matsunaga, Ayami Fujikawa, Tomoya Sato, Susumu Mitsutake, Teruyoshi Yanagita, Koji Nagao, Jiro Nakayama, Hiroshi Kitagaki

Research output: Contribution to journalComment/debatepeer-review

Abstract

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.

Original languageEnglish
Article number1869
JournalSpringerPlus
Volume5
Issue number1
DOIs
Publication statusPublished - Dec 1 2016

All Science Journal Classification (ASJC) codes

  • General

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