Erratum to: Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic

Erratum to: SpringerPlus (2016) 5:1321 DOI 10.1186/s40064-016-2950-6

Upon publication, the authors noticed that in the original version of the article (Hamajima et al. 2016), there were two errors.

• 1. In line 8 of the legend of Fig. 4, “glycosyleeramide” should read “glycosylceramide” (as it is in every other instance of the word).

• 2. In Table 2, the words “soluble fraction” and “insoluble fraction” should be interchanged in the column “Chloroform”.

  Table 2 Purification summary of glycosylceramide from koji

Please see the corrected Table 2 below:

These errors have now been corrected in this erratum. We, the publishers, apologise that these errors were missed and for any inconvenience caused by this.