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Front. Microbiol. | doi: 10.3389/fmicb.2018.00290

Corrigendum: Thymoquinone Inhibits Virulence Related Traits of Cronobacter sakazakii ATCC 29544 and Has Anti-biofilm Formation Potential

 Chao Shi1,  Chunhong Yan2, 3, Yue Sui1, Yi Sun1,  Du Guo1, Yifei Chen1, Tong Jin1, Xiaoli Peng1, Linlin Ma4 and Xiaodong Xia1*
  • 1College of Food Science and Engineering, Northwest A&F University, China
  • 2College of Animal Science and Technology, Northwest A&F University, China
  • 3School of Life Science and Technology, Xi'an Jiaotong University, China
  • 4Xi’An Yurun Agricultural Products Global Sourcing Co., LTD., China

Shi C, Yan C, Sui Y, Sun Y, Guo D, Chen Y, Jin T, Peng X, Ma L and Xia X. Thymoquinone Inhibits Virulence Related Traits of Cronobacter sakazakii ATCC 29544 and Has Anti-biofilm Formation Potential (Front. Microbiol. 2017, 8:2220. doi: 10.3389/fmicb.2017.02220).
In the first paragraph in the "Introduction" of this article, the number of Cronobacter species was incorrectly described as ten. Actually, Cronobacter pulveris, Cronobacter helveticus and Cronobacter turicensis were removed from the genus in 2014.
The original sentence should be corrected as follows: Cronobacter spp. is currently considered to consist of 7 species: Cronobacter sakazakii, C. malonaticus, C. universalis, C. dublinensis, C. muytjensii, C. condimenti and C. zurichensis (Stephan et al., 2014), among which C. sakazaii is one of the two group 1 clinically relevant species that form the majority of the clinical isolates. The authors regret this error.

Keywords: Cronobacter sakazakii, Thymoquinone, sub-inhibitory concentration, HT-29 cells, Virulence Factors

Received: 05 Jan 2018; Accepted: 07 Feb 2018.

Edited by:

Lanming Chen, Shanghai Ocean University, China

Copyright: © 2018 Shi, Yan, Sui, Sun, Guo, Chen, Jin, Peng, Ma and Xia. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

* Correspondence: Prof. Xiaodong Xia, Northwest A&F University, College of Food Science and Engineering, Yangling, 712100, China, foodscixiaodong@yahoo.com