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.
Reference
- Mu, H.; Weng, P.; Wu, Z. Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage. Fermentation 2023, 9, 794. [Google Scholar] [CrossRef]
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