In the published article, there was a mistake in the keyword “raw sugarcane vinegar”.
The correct keyword is “sugarcane original vinegar”.
In the published article “Chen et al. 2015b” was cited in the Introduction, first-paragraph, line 5 as “It is an advanced type of vinegar product (Chen et al., 2015a,b, 2023; Yi et al., 2017)”.
The correct citation is “It is an advanced type of vinegar product (Chen et al., 2013, 2015, 2023; Yi et al., 2017)”.
In the published article, the reference “Chen, G.-L., Zheng, F.-J., Lin, B., Yang, Y.-X., Fang, X.-C., Verma, K. K., et al. (2015b). Research on the production technology of sugarcane vinegar and fruit vinegar beverages. China Brew. 34, 154–157” was incorrectly cited.
The correct reference is: “Chen, G.-L., Zheng, F.-J., Lin, B., Wang, T.-S., and Li, Y.-R. (2013). Preparation and characteristics of sugarcane low alcoholic drink by submerged alcoholic fermentation. Sugar Tech. 15, 412–416. doi: 10.1007/s12355-013-0248-3”.
The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.
Statements
Publisher’s note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article, or claim that may be made by its manufacturer, is not guaranteed or endorsed by the publisher.
References
1
ChenG.-L.ZhengF.-J.LinB.WangT.-S.LiY.-R. (2013). Preparation and characteristics of sugarcane low alcoholic drink by submerged alcoholic fermentation. Sugar Tech.15, 412–416. 10.1007/s12355-013-0248-3
2
ChenG. L.ZhengF. J.LinB.YangY. X.FangX. C.VermaK. K.et al. (2023). Vinegar: a potential source of healthy and functional food with special reference to sugarcane vinegar. Front. Nutr. 10, 1145862. 10.3389/fnut.2023.1145862
3
ChenG. L.ZhengF. J.SunJ.LiZ. C.LinB.LiY. R. (2015). Production and characteristics of high quality vinegar from sugarcane juice. Sugar Tech. 17, 89–93. 10.1007/s12355-014-0352-z
4
YiL.HuangT.LiK.DengL.LiH.ChenS.et al. (2017). Development of liquid fermented sugarcane vinegar beverage. Chin. Condiment.42, 83–88. 10.3969/j.issn.1000-9973.2017.10.018
Summary
Keywords
sugarcane original vinegar, safety, functionality, evaluation, mice
Citation
Zheng F-J, Lin B, Yang Y-X, Fang X-C, Verma KK and Chen G-L (2023) Corrigendum: Efficacy and functionality of sugarcane original vinegar on mice. Front. Microbiol. 14:1281182. doi: 10.3389/fmicb.2023.1281182
Received
22 August 2023
Accepted
23 August 2023
Published
05 September 2023
Approved by
Frontiers Editorial Office, Frontiers Media SA, Switzerland
Volume
14 - 2023
Updates
Copyright
© 2023 Zheng, Lin, Yang, Fang, Verma and Chen.
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(s) 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: Gan-Lin Chen ganlin-chen@163.com; ganlin-chen@gxaas.net
†These authors have contributed equally to this work
Disclaimer
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.