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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
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.
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