Erratum to: Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic.

[This corrects the article DOI: 10.1186/s40064-016-2950-6.].

Erratum to: SpringerPlus (2016) 5:1321 DOI 10.1186/s40064-016-2950-6

Upon publication, the authors noticed that in the original version of the article (Hamajima et al. 2016), there were two errors.

In line 8 of the legend of Fig. 4, “glycosyleeramide” should read “glycosylceramide” (as it is in every other instance of the word).

In Table 2, the words “soluble fraction” and “insoluble fraction” should be interchanged in the column “Chloroform”.

Table 2

Purification summary of glycosylceramide from koji

	Koji lipid	Chloroform		Acetone
		Insoluble fraction	Soluble fraction	Insoluble fraction	Soluble fraction
Weight of total recovery		0.39 g ± 0.01	0.59 g ± 0.01	0.25 g ± 0.04	0.24 g ± 0.06
Weight of glycosylceramide	24.49 mg ± 2.49	0.17 mg ± 0.02	22.24 mg ± 0.84	17.80 mg ± 1.63	3.64 mg ± 2.36
Purification rate of glycosylceramide	2.46 % ± 0.21	0.04 % ± 0.00	3.79 % ± 0.18	7.28 % ± 0.59	1.41 % ± 0.56

Summary of glycosylceramide purification from 1 g of koji lipid. Glycosylceramide was purified from koji by chloroform–acetone fractionation

The results are expressed as mean values ± standard deviation of three independent experiments

Please see the corrected Table 2 below:

These errors have now been corrected in this erratum. We, the publishers, apologise that these errors were missed and for any inconvenience caused by this.