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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

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The original article was published in SpringerPlus 2016 5:1321

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. 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. 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.

Reference

  1. Hamajima H, Matsunaga H, Fujikawa A, Sato T, Mitsutake S, Yanagita T, Nagao K, Nakayama J, Kitagaki H (2016) Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic. SpringerPlus 5:1321. doi:10.1186/s40064-016-2950-6

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Author information

Correspondence to Hiroshi Kitagaki.

Additional information

Hiroshi Hamajima, Haruka Matsunaga and Ayami Fujikawa contributed equally to this work

The online version of the original article can be found under doi:10.1186/s40064-016-2950-6.

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Hamajima, H., Matsunaga, H., Fujikawa, A. et al. 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. SpringerPlus 5, 1869 (2016) doi:10.1186/s40064-016-3539-9

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