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Correction: Influence of a non-dairy probiotic matrix based on wheat bran and soybean meal on lactic acid bacteria growth

Ruohua Zhang , Miao Wang * and Weilin Zhou
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China. E-mail: mwang@jiangnan.edu.cn; Fax: +86 510 8532 9079; Tel: +86 510 8532 9079

Received 13th January 2015 , Accepted 13th January 2015

First published on 20th January 2015


Abstract

Correction for ‘Influence of a non-dairy probiotic matrix based on wheat bran and soybean meal on lactic acid bacteria growth’ by Ruohua Zhang et al., RSC Adv., 2015, 5, 9167–9172.


In Section 3.3, the sentence “After LAB fermentation, the viable bacterial count reduced with the decrease of the phytic acid content as a whole” is incorrect and should read: “After LAB fermentation, the viable bacterial count increased with the decrease of the phytic acid content as a whole” (‘reduced’ is replaced by ‘increased’).

The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.


This journal is © The Royal Society of Chemistry 2015
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