Erratum to: Japanese traditional dietary fungus kojiAspergillus oryzaefunctions as a prebiotic forBlautia coccoidesthrough glycosylceramide: Japanese dietary fungus koji is a new prebiotic.
[This corrects the article DOI: 10.1186/s40064-016-2950-6.].
Department of Environmental Science, Faculty of Agriculture, Saga University, Honjo-cho, Saga City, Saga Japan.
Hiroshi
H
Hamajima
Department of Environmental Science, Faculty of Agriculture, Saga University, Honjo-cho, Saga City, Saga Japan.
Haruka
H
Matsunaga
Department of Environmental Science, Faculty of Agriculture, Saga University, Honjo-cho, Saga City, Saga Japan.
Ayami
A
Fujikawa
Department of Environmental Science, Faculty of Agriculture, Saga University, Honjo-cho, Saga City, Saga Japan.
Tomoya
T
Sato
Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Honjo-cho, Saga City, Saga Japan.
Susumu
S
Mitsutake
Faculty of Health and Nutrition Science, Nishikyushu University, Ozaki, Kanzaki-cho, Kanzaki City, Saga Japan.
Teruyoshi
T
Yanagita
Department of Applied Biochemistry and Food Science, Faculty of Agriculture, Saga University, Honjo-cho, Saga City, Saga Japan.
Koji
K
Nagao
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Hakozaki, Higashi-ku, Fukuoka, Japan.
Jiro
J
Nakayama
Department of Environmental Science, Faculty of Agriculture, Saga University, Honjo-cho, Saga City, Saga Japan.
Hiroshi
H
Kitagaki