Correction: Mu et al. Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage. Fermentation 2023, 9, 794

In the original publication [1], the authors missed out some information that might cause misunderstandings. The authors wish to make following corrections to this paper:

(1)

In Section 2.2, in the last sentence of the first paragraph, “After adjusting the cells to 10⁹ CFU/mL”, we wish to add “(7.3 × 10⁹ and 3.7 × 10⁹ for L. casei and S. carnosus, respectively)” after “CFU/mL”.

(2)

In Section 2.2, in the first sentence of the second paragraph, “… and cut into 3 × 3 × 1…”, we wish to add “cm” after “×1”.

(3)

In Section 2.2, in the fifth sentence of the second paragraph, “Starter cultures were inoculated to a final concentration of 10⁷ CFU/g……”, we wish to add “(7.3 × 10⁷ and 7.4 × 10⁷ for L. casei and S. carnosus, respectively)” after “CFU/g”.

The authors state that the scientific conclusions are unaffected. This correction was approved by the Academic Editor. The original publication has also been updated.