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. condiment, 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.
The original article has been updated.
Statements
Conflict of interest
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
References
1
StephanR.GrimC. J.GopinathG. R.MammelM. K.SathyamoorthyV.TrachL. H.et al. (2014). Re-examination of the taxonomic status of Enterobacter helveticus, Enterobacter pulveris and Enterobacter turicensis as members of the genus Cronobacter and their reclassification in the genera Franconibacter gen. nov. and Siccibacter gen. nov. as Franconibacter helveticus comb. nov., Franconibacter pulveris comb. nov. and Siccibacter turicensis comb. nov., respectively. Int. J. Syst. Evol. Microbiol. 64, 3402–3410. 10.1099/ijs.0.059832-0
Summary
Keywords
Cronobacter sakazakii, Thymoquinone, sub-inhibitory concentration, HT-29 cells, Virulence Factors
Citation
Shi C, Yan C, Sui Y, Sun Y, Guo D, Chen Y, Jin T, Peng X, Ma L and Xia X (2018) Corrigendum: Thymoquinone Inhibits Virulence Related Traits of Cronobacter sakazakii ATCC 29544 and Has Anti-biofilm Formation Potential. Front. Microbiol. 9:290. doi: 10.3389/fmicb.2018.00290
Received
05 January 2018
Accepted
07 February 2018
Published
20 February 2018
Volume
9 - 2018
Edited and reviewed by
Lanming Chen, Shanghai Ocean University, China
Updates
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: Xiaodong Xia foodscixiaodong@yahoo.com
This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology
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