Front. Microbiol. Frontiers in Microbiology Front. Microbiol. 1664-302X Frontiers Media S.A. 10.3389/fmicb.2026.1802169 Correction Correction: Investigating the transcriptional fingerprints of cocultured Saccharomyces cerevisiae and Lachancea thermotolerans in a model wine environment Asmus Justin Joseph 1 Naidoo-Blassoples Rene Kathleen 1 Pérez-Torrado Roberto 2 Bauer Florian F. 1 * Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa Instituto de Agroquímica y Tecnología de los Alimentos, IATA-CSIC, Paterna, Spain Correspondence: Florian F. Bauer, fb2@sun.ac.za 23 02 2026 2026 17 1802169 02 02 2026 03 02 2026 Copyright © 2026 Asmus, Naidoo-Blassoples, Pérez-Torrado and Bauer. 2026 Asmus, Naidoo-Blassoples, Pérez-Torrado and Bauer https://creativecommons.org/licenses/by/4.0/ 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. A Correction on Investigating the transcriptional fingerprints of cocultured Saccharomyces cerevisiae and Lachancea thermotolerans in a model wine environment by Asmus, J. J., Naidoo-Blassoples, R. K., Pérez-Torrado, R., and Bauer, F. F. (2026). Front. Microbiol. 16:1720597. doi: 10.3389/fmicb.2025.1720597 coculture FIT2 interactions pooled analysis Lachancea thermotolerans Saccharomyces cerevisiae section-at-acceptance Food Microbiology

The funder MCIN/AEI/10.13039/501100011033, PID2022-142748OB-I00 to Roberto Pérez-Torrado was erroneously omitted.

The corrected Funding statement is below:

The author(s) declared that financial support was received for this work and/or its publication. The following funders supported this research: The National Research Foundation of South Africa through Grant no. 83471 (SA Research Chair in Integrated Wine Science) to FB. Funding was also received from the Spanish National Research Council (CSIC) for the “i-COOP 2021” program for scientific cooperation and development under Modality A with the call reference COOPA20491. This publication is part of the R + D + i project PID2022-142748OB-I00, financed by MCIN/AEI/10.13039/501100011033 to RP-T. The Accreditation as Center of Excellence Severo Ochoa CEX2021-001189-S funded by MCIU/AEI/10.13039/501100011033 is also fully acknowledged.

The original version of this article has been updated.

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