Title
Corrigendum to “A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures” (Food Research International (2018) 109 (368–379), (S0963996918303272), (10.1016/j.foodres.2018.04.042))
Date Issued
01 September 2019
Access level
metadata only access
Resource Type
corrigendum
Author(s)
de Almeida M.A.
da Silva Pinto J.S.
Palacios J.
Contreras-Castillo C.J.
Sentandreu M.A.
Fadda S.
Universidade de São Paulo
Publisher(s)
Elsevier Ltd
Abstract
The authors regret < to inform you that an involuntary error about the origin of one of the microorganisms of study was made in Materials and Methods section of the present article and we would like to correct it as indicated as follows: Lactobacillus (L.) plantarum CRL681 and L. curvatus CRL705 were isolated from artisanal fermented sausages (Tucumán, Argentina), L. sakei CRL1862 was isolated from artisanal cooked sausages (Chaco, Argentina) (Herman 2014) and the Enterococcus (E.) mundtii CRL35 strain was from dairy origin (isolated from an artisanal cheese -Tafí cheese-, Tucumán, Argentina) (Farías et al., 1996). Herman, Cristian (2014). Isolation, selection and evaluation of lactic acid bacteria for bioprotection of cooked meat products. National University of the Southern Chaco, Chaco, Argentina. Doctoral Thesis.>. The authors would like to apologise for any inconvenience caused.
Start page
810
Volume
123
Language
English
OCDE Knowledge area
Nutrición, Dietética
Biología celular, Microbiología
Scopus EID
2-s2.0-85066268318
PubMed ID
Source
Food Research International
ISSN of the container
09639969
Sources of information:
Directorio de Producción Científica
Scopus