Next Article in Journal
Characterization of Volatile Compounds in Traditional Mexican Cocoa-Based Beverages and Their Application in Flavored Milks
Previous Article in Journal
Assessment of Sour Taste Quality and Its Relationship with Chemical Parameters in White Wine: A Case of Koshu Wine
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Beverages
Volume 11
Issue 5
10.3390/beverages11050129
beverages-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
Correction to Beverages 2025, 11(1), 27.
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Correction

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
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

  1. 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.
Table 9. Antimicrobial activity of optimal formula of GTWK.
MicroorganismCrude Sample of GTWK
(Inhibition Halos in mm)		Neutralized
Sample of GTWK
(Inhibition Halos in mm)		Chloramphenicol
(Inhibition Halos in mm)
Echerichia coli ATCC 1122914 ± 0.013 a13 ± 0.021 a14 ± 0.047 a
Staphylococcus aureus subsp. aureus ATCC 653813 ± 0.004 b13 ± 0.003 b13 ± 0.054 b
Shigella sonnei ATCC 25931n.dn.d11 ± 0.013
Salmonella thyphimirium ATCC 1402812 ± 0.06 an.d16 ± 0.019 b
Pseudomonas aeruginosa ATCC 27853n.dn.d11 ± 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.
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.

Share and Cite

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

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Article metric data becomes available approximately 24 hours after publication online.
Back to TopTop