Front. Nutr.
Frontiers in Nutrition
Front. Nutr.
2296-861X
Frontiers Media S.A.
10.3389/fnut.2024.1357379
Nutrition
Correction
Corrigendum: From function to metabolome: metabolomic analysis reveals the effect of probiotic fermentation on the chemical compositions and biological activities of Perilla frutescens leaves
Wang Zhenxing
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Jin Ximeng
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Zhang Xuechun
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Xie Xing
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Tu Zongcai
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He Xiahong
1
4
*
1Key Laboratory for Forest Resources Conservation and Utilization in the Southwest Mountains of China, Ministry of Education, Southwest Forestry University, Kunming, China
2College of Life Sciences, Southwest Forestry University, Kunming, China
3National R&D Center for Freshwater Fish Processing, College of Health, Jiangxi Normal University, Nanchang, China
4College of Horticulture and Landscape, Southwest Forestry University, Kunming, China
Approved by: Frontiers Editorial Office, Frontiers Media SA, Switzerland
*Correspondence: Zongcai Tu tuzc_mail@aliyun.com
Xiahong He hexiahong@hotmail.com
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Copyright © 2024 Wang, Jin, Zhang, Xie, Tu and He.
2024
Wang, Jin, Zhang, Xie, Tu and He
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 corrigendum on From function to metabolome: metabolomic analysis reveals the effect of probiotic fermentation on the chemical compositions and biological activities of Perilla frutescens leaves by Wang, Z., Jin, X., Zhang, X., Xie, X., Tu, Z., and He, X. (2022). Front. Nutr. 9:933193. doi: 10.3389/fnut.2022.933193
Perilla frutescens leaves
fermentation
phytochemical composition
biological activity
metabolomics
section-at-acceptance
Food Chemistry
In the published article, there was an error. The probiotic name Lactobacillus Plantarum SWFU D16 was incorrectly inserted instead of the correct name, Lacticaseibacillus Paracasei SWFU D16.
A correction has been made to the Abstract. This sentence previously stated:
“PFL was fermented for 7 days using six probiotics (Lactobacillus Plantarum SWFU D16, Lactobacillus Plantarum ATCC 8014, Lactobacillus Rhamnosus ATCC 53013, Streptococcus Thermophilus CICC 6038, Lactobacillus Casei ATCC 334, and Lactobacillus Bulgaricus CICC 6045).”
The corrected sentence appears below:
“PFL was fermented for 7 days using six probiotics (Lacticaseibacillus Paracasei SWFU D16, Lactobacillus Plantarum ATCC 8014, Lactobacillus Rhamnosus ATCC 53013, Streptococcus Thermophilus CICC 6038, Lactobacillus Casei ATCC 334, and Lactobacillus Bulgaricus CICC 6045).”
In the published article, there was an error. The probiotic name Lactobacillus Plantarum SWFU D16 was incorrectly inserted instead of the correct name, Lacticaseibacillus Paracasei SWFU D16.
A correction has been made to Materials and methods, Chemicals and reagents, first paragraph. This sentence previously stated:
“Lactobacillus Plantarum SWFU D16 was isolated from Yunnan goat milk cake, a Chinese traditional fermented food in our Laboratory.”
The corrected sentence appears below:
“Lacticaseibacillus Paracasei SWFU D16 was isolated from Yunnan goat milk cake, a Chinese traditional fermented food in our Laboratory.”
The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.
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