Correction: Abdi et al. Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties. Beverages 2025, 11, 27

Abdi, Ameni; Gatri, Emna; Filannino, Pasquale; M’Hir, Sana; Ayed, Lamia

doi:10.3390/beverages11050129

Open AccessCorrection

Correction: Abdi et al. Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties. Beverages 2025, 11, 27

by

Ameni Abdi

¹,

Emna Gatri

¹,

Pasquale Filannino

²

,

Sana M’Hir

^1,3

and

Lamia Ayed

^1,*

¹

Laboratory of Microbial Ecology and Technology (LETMI), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, BP 676, Tunis 1080, Tunisia

²

Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy

³

Department of Animal Biotechnology, Higher Institute of Biotechnology of Beja, University of Jendouba, BP 382, Beja 9000, Tunisia

^*

Author to whom correspondence should be addressed.

Beverages 2025, 11(5), 129; https://doi.org/10.3390/beverages11050129

Submission received: 8 May 2025 / Accepted: 8 May 2025 / Published: 2 September 2025

Download Versions Notes

1. Error in Table

In the original publication [1], there was a mistake in Table 9 (page 16) as published. The strain names, Staphylococcus aureus ATCC 6538, Pseudomonas aeruginosa ATCC 9027, Salmonella thyphimirium ATCC 1408 and Shigella sonnei ATCC 9290, were incorrectly used. The correct strains are Staphylococcus aureus subsp. aureus ATCC 6538 Pseudomonas aeruginosa ATCC 27853, Salmonella thyphimirium ATCC 14028 and Shigella sonnei ATCC 25931. The corrected Table 9 appears below.

2. Text Correction

There was an error in the original publication. The names of several pathogenic strains were incorrectly stated.

Corrections have been made in the following sections:

⮚: Abstract (page 1)

Original:

“The optimized fermented beverage showed antibacterial potential against Escherichia coli ATCC 11229, Staphylococcus aureus ATCC 6538 and Salmonella typhimurium ATCC 14028 strains.”

Corrected:

“The optimized fermented beverage showed antibacterial potential against Escherichia coli ATCC 11229, Staphylococcus aureus subsp. aureus ATCC 6538 and Salmonella typhimurium ATCC 14028 strains.”

⮚: Section 2.12. Antimicrobial Activity of GTWK (page 6)

Original:

The pathogens tested included Staphylococcus aureus ATCC 6538.

Corrected:

The pathogens tested included Staphylococcus aureus subsp. aureus ATCC 6538.

⮚: Section 3.5. Antimicrobial Activity of the Optimized GTWK Formula (page 16)

Original:

“…neutralized and crude samples in inhibiting Escherichia coli ATCC 11229 (Figure 4) and Staphylococcus aureus ATCC 6538…”

Corrected:

“…neutralized and crude samples in inhibiting Escherichia coli ATCC 11229 (Figure 4) and Staphylococcus aureus subsp. aureus ATCC 6538…”

⮚: There was an error in the original publication. The ATCC numbers for Pseudomonas aeruginosa and Shigella sonnei were incorrectly stated in Section 3.5. Antimicrobial Activity of the Optimized GTWK Formula (page 16)

Original:

“Notably, the beverage showed no activity against Shigella sonnei ATCC 9290 and Pseudomonas aeruginosa ATCC 9027…”

Corrected:

“Notably, the beverage showed no activity against Shigella sonnei ATCC 25931 and Pseudomonas aeruginosa ATCC 27853…”

⮚: Conclusions (page 17)

Original:

“It also demonstrated antimicrobial efficacy against Escherichia coli ATCC 11229, Staphylococcus aureus ATCC 6538 and Salmonella typhimurium ATCC 1408.”

Corrected:

“It also demonstrated antimicrobial efficacy against Escherichia coli ATCC 11229, Staphylococcus aureus subsp. aureus ATCC 6538 and Salmonella typhimurium ATCC 14028.”

⮚: Abstract (page 1) and Conclusions (page 17)

There was an error in the original publication. The concentration of lemon juice in the optimal formula was incorrectly stated as 1.771.

A correction has been made to the Abstract (page 1) and Conclusions (page 17):

The correct concentration of lemon juice in the optimal formula is 1.657%.

⮚: Original Abstract: page 1.

The optimal concentration of honey and lemon juice for highest microbial count, antioxidant activities and overall acceptability was 42.85% and 1.771%, respectively.

Corrected:

The optimal concentration of honey and lemon juice for highest microbial count, antioxidant activities and overall acceptability was 42.85% and 1.657%, respectively.

⮚: Original Conclusions: page 17.

This study applied RSM to optimize a GTWK beverage formulation, identifying 42.85% honey and 1.77% lemon juice as the ideal combination to enhance fermentation outcomes.

Corrected

This study applied RSM to optimize a GTWK beverage formulation, identifying 42.85% honey and 1.657% lemon juice as the ideal combination to enhance fermentation outcomes.

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

Abdi, A.; Gatri, E.; Filannino, P.; M’Hir, S.; Ayed, L. Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties. Beverages 2025, 11, 27. [Google Scholar] [CrossRef]

Table 9. Antimicrobial activity of optimal formula of GTWK.

Microorganism	Crude Sample of GTWK (Inhibition Halos in mm)	Neutralized Sample of GTWK (Inhibition Halos in mm)	Chloramphenicol (Inhibition Halos in mm)
Echerichia coli ATCC 11229	14 ± 0.013 ^a	13 ± 0.021 ^a	14 ± 0.047 ^a
Staphylococcus aureus subsp. aureus ATCC 6538	13 ± 0.004 ^b	13 ± 0.003 ^b	13 ± 0.054 ^b
Shigella sonnei ATCC 25931	n.d.	n.d.	11 ± 0.013
Salmonella thyphimirium ATCC 14028	12 ± 0.06 ^a	n.d.	16 ± 0.019 ^b
Pseudomonas aeruginosa ATCC 27853	n.d.	n.d.	11 ± 0.005

a, b: means with same superscripts explain that there is no significant difference between the two samples in the inhibition of pathogenic bacteria. n.d., not detected.

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© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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MDPI and ACS Style

Abdi, A.; Gatri, E.; Filannino, P.; M’Hir, S.; Ayed, L. Correction: Abdi et al. Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties. Beverages 2025, 11, 27. Beverages 2025, 11, 129. https://doi.org/10.3390/beverages11050129

AMA Style

Abdi A, Gatri E, Filannino P, M’Hir S, Ayed L. Correction: Abdi et al. Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties. Beverages 2025, 11, 27. Beverages. 2025; 11(5):129. https://doi.org/10.3390/beverages11050129

Chicago/Turabian Style

Abdi, Ameni, Emna Gatri, Pasquale Filannino, Sana M’Hir, and Lamia Ayed. 2025. "Correction: Abdi et al. Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties. Beverages 2025, 11, 27" Beverages 11, no. 5: 129. https://doi.org/10.3390/beverages11050129

APA Style

Abdi, A., Gatri, E., Filannino, P., M’Hir, S., & Ayed, L. (2025). Correction: Abdi et al. Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties. Beverages 2025, 11, 27. Beverages, 11(5), 129. https://doi.org/10.3390/beverages11050129

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Correction: Abdi et al. Formulation Design and Functional Characterization of a Novel Fermented Beverage with Antioxidant, Anti-Inflammatory and Antibacterial Properties. Beverages 2025, 11, 27

1. Error in Table

2. Text Correction

Reference

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