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20 May 2020

Correction: Wang, B., et al. Pectin Degradation Is an Important Determinant for Alfalfa Silage Fermentation through the Rescheduling of the Bacterial Community. Microorganisms 2020, 8, 488

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and
1
State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
2
College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China
*
Author to whom correspondence should be addressed.
Microorganisms2020, 8(5), 769;https://doi.org/10.3390/microorganisms8050769
This article belongs to the Special Issue Lactic Acid Bacteria, Biopreservation Agents for Fruit and Vegetables
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The authors wish to make the following correction to this paper [1]. The dots of the samples in the Figure 5 are missing, and as such, the authors would like to replace the original Figure 5: Microorganisms 08 00769 i001 with a new, updated Figure 5:
Microorganisms 08 00769 i002
The manuscript will be updated, and the original will remain online on the article webpage, with a reference to this correction. The authors would like to apologize for any inconvenience caused to the readers by these changes.

Reference

  1. Wang, B.; Sun, Z.; Yu, Z. Pectin Degradation is an Important Determinant for Alfalfa Silage Fermentation through the Rescheduling of the Bacterial Community. Microorganisms 2020, 8, 488. [Google Scholar] [CrossRef]

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