Corrigendum to “Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria”
-
Hatice Bekiroglu
,
Elif Cakir
,
Enes Dertli
In the published article Bekiroglu, Hatice, Cakir, Elif, Dertli, Enes and Sagdic, Osman. “Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria” International Journal of Food Engineering, vol. 21, no. 5, 2025, pp. 331–341. https://doi.org/10.1515/ijfe-2024-0154. The authors would like to correct the name of the bacteria in two different places, in the article title and in the text.
Current article title on page 331:
Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria
The new version of the title:
Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus pentosus bacteria
The sentence needs correction in the text on page 332 (last paragraph of the introduction):
The purpose of this study was to produce a vegan pro- biotic beverage as an alternative dairy product for the vegan market by fermenting with Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria as a starter culture to the almond milk.
The revised new version of the sentence is presented below:
The purpose of this study was to produce a vegan pro- biotic beverage as an alternative dairy product for the vegan market by fermenting with Lactiplantibacillus plantarum and Lactiplantibacillus pentosus bacteria as a starter culture to the almond milk.
The authors sincerely apologize for the mistake and the inconvenience caused.
© 2025 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Critical Review
- Exploring the antioxidant and anti-cancer potential of functional foods from vegetal waste: a path to sustainability
- Articles
- Effect of thermosonication and probiotic fermentation on bioactive compounds and microbial activity of Elaeocarpus floribundus (jalpai) juice
- Impact of high intensity ultrasound on the physicochemical, functional, thermal, and structural properties of banana cv. Poovan (Musa sp. AAB) starch
- Prediction of soluble solids content and anthocyanin content in blood oranges based on hyperspectral reflectance and transmittance imaging technologies
- Formulation and characterization of omega-3 fatty acid enriched mayonnaise containing flax seed oil and chia seed oil
- Corrigendum
- Corrigendum to “Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria”
Articles in the same Issue
- Frontmatter
- Critical Review
- Exploring the antioxidant and anti-cancer potential of functional foods from vegetal waste: a path to sustainability
- Articles
- Effect of thermosonication and probiotic fermentation on bioactive compounds and microbial activity of Elaeocarpus floribundus (jalpai) juice
- Impact of high intensity ultrasound on the physicochemical, functional, thermal, and structural properties of banana cv. Poovan (Musa sp. AAB) starch
- Prediction of soluble solids content and anthocyanin content in blood oranges based on hyperspectral reflectance and transmittance imaging technologies
- Formulation and characterization of omega-3 fatty acid enriched mayonnaise containing flax seed oil and chia seed oil
- Corrigendum
- Corrigendum to “Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria”
