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

研究成果: Contribution to journalComment/debate査読

抄録

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.

本文言語英語
論文番号1869
ジャーナルSpringerPlus
5
1
DOI
出版ステータス出版済み - 12 1 2016

All Science Journal Classification (ASJC) codes

  • 一般

フィンガープリント

「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)」の研究トピックを掘り下げます。これらがまとまってユニークなフィンガープリントを構成します。

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