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Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings
 
 
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Volume 11
Issue 8
10.3390/fermentation11080455
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Correction to Fermentation 2025, 11(7), 404.
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Correction

Correction: Mu et al. Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings. Fermentation 2025, 11, 404

by
Hongliang Mu
,
Peifang Weng
and
Zufang Wu
*
College of Food Science and Engineering, Ningbo University, Ningbo 315832, China
*
Author to whom correspondence should be addressed.
Fermentation 2025, 11(8), 455; https://doi.org/10.3390/fermentation11080455
Submission received: 31 July 2025 / Accepted: 4 August 2025 / Published: 5 August 2025
(This article belongs to the Special Issue Functional Properties of Microorganisms in Fermented Foods, 2nd Edition)
Browse Figure
Versions Notes

Error in Figure

In the original publication [1], there was a mistake in Figure 2. The corrected Figure 2 appears below. 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. Mu, H.; Weng, P.; Wu, Z. Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings. Fermentation 2025, 11, 404. [Google Scholar] [CrossRef]
Fermentation 11 00455 g002
Figure 2. Microstructure of unfermented (a) and fermented (b) giant squid; WHC (c) and T2 relaxation time distribution (d) of unfermented and fermented giant squid; T2 relaxation time (e–g) and peak area (h–j) of unfermented and fermented giant squid. UF and LS represent unfermented samples and fermented samples, respectively.
Figure 2. Microstructure of unfermented (a) and fermented (b) giant squid; WHC (c) and T2 relaxation time distribution (d) of unfermented and fermented giant squid; T2 relaxation time (e–g) and peak area (h–j) of unfermented and fermented giant squid. UF and LS represent unfermented samples and fermented samples, respectively.
Fermentation 11 00455 g002
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MDPI and ACS Style

Mu, H.; Weng, P.; Wu, Z. Correction: Mu et al. Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings. Fermentation 2025, 11, 404. Fermentation 2025, 11, 455. https://doi.org/10.3390/fermentation11080455

AMA Style

Mu H, Weng P, Wu Z. Correction: Mu et al. Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings. Fermentation 2025, 11, 404. Fermentation. 2025; 11(8):455. https://doi.org/10.3390/fermentation11080455

Chicago/Turabian Style

Mu, Hongliang, Peifang Weng, and Zufang Wu. 2025. "Correction: Mu et al. Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings. Fermentation 2025, 11, 404" Fermentation 11, no. 8: 455. https://doi.org/10.3390/fermentation11080455

APA Style

Mu, H., Weng, P., & Wu, Z. (2025). Correction: Mu et al. Mixed Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus Improves Safety, Gel Properties and Flavor of Giant Squid Surimi Without Added Seasonings. Fermentation 2025, 11, 404. Fermentation, 11(8), 455. https://doi.org/10.3390/fermentation11080455

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