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Correction: Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads

Timothy W. Yeung a, Izlia J. Arroyo-Maya a, David J. McClements ab and David A. Sela *acd
aDepartment of Food Science, University of Massachusetts, Amherst, MA 01003, USA. E-mail: davidsela@umass.edu; Tel: +1 413 545 1010
bDepartment of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia
cCenter for Bioactive Delivery, Institute of Applied Life Science, University of Massachusetts, Amherst, MA 01003, USA
dCenter for Microbiome Research, University of Massachusetts Medical School, Worcester, MA 01655, USA

Received 12th May 2016 , Accepted 12th May 2016

First published on 3rd June 2016


Correction for ‘Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads’ by Timothy W. Yeung et al., Food Funct., 2016, 7, 1797–1804.


In section 2.1 of this article, ‘Bacteria propagation and general growth conditions’, it is erroneously reported that Lactococcus lactis subsp. cremoris LM0230 were routinely propagated at 30 °C. The correct temperature is 37 °C.

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 2016