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Correction: Application of whole-cell biosensors for analysis and improvement of L- and D-lactic acid fermentation by Lactobacillus spp. from the waste of glucose syrup production

Microbial Cell Factories volume 22, Article number: 249 (2023) Cite this article

The Original Article was published on 30 October 2023

Correction: Microbial Cell Factories (2023) 22:223

https://doi.org/10.1186/s12934-023-02233-9

In the original publication of the article, the figures 2 and 3 were swapped by mistake though the legends were correctly processed. The original article [1] has been corrected.

Fig. 2
figure 1

Linear regression (black dotted line) analysis of the correlation between the HPLC analytical method and the TF-based biosensors BLA1 (a) and BLA2 (b). Linear regression analysis was performed to find the 95% prediction interval (grey area). The concentrations of L- and D-lactic acid were obtained by assaying supernatant samples of L. paracasei and L. lactis fermentation collected at 72-hour. Error bars represent standard deviations of two biological replicates

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Fig. 3
figure 2

Comparison of assays with BLA1 and BLA2 to the enzymatic method for quantification of L- and D-lactic acid. (a-c) Linear regression analysis (black dotted line) of the correlation between the enzymatic method and the application of BLA1 and BLA2. Linear regression analysis was performed to find the 95% prediction interval (grey area). The concentrations L-lactic acid (a) and total DL-lactic acid (b) were obtained by assaying supernatant samples of L. amylovorus fermentation collected at 72-hour. The concentrations of D-lactic acid (c) were estimated as described in Materials and methods using data obtained by assaying supernatant samples of L. amylovorus fermentation. Error bars represent standard deviations of two biological replicates. (d) Bland Altman comparison plot (n = 8), showing the correlation between concentrations of D-lactic acid in L. amylovorus fermentation samples, which were determined using biosensor-based assay and enzymatic method. The difference is plotted against average values, and the 95% limits of agreement (thick dashed lines) of the difference between the two methods of measurement are shown, as is the bias line (fine dashed lines)

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Reference

  1. Augustiniene, E., Jonuskiene, I., Kailiuviene, J. et al. Application of whole-cell biosensors for analysis and improvement of L- and D-lactic acid fermentation by Lactobacillus spp. from the waste of glucose syrup production. Microb Cell Fact 22, 223 (2023). https://doi.org/10.1186/s12934-023-02233-9

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Authors and Affiliations

  1. Bioprocess Research Centre, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas, LT-50254, Lithuania

    Ernesta Augustiniene, Ilona Jonuskiene & Naglis Malys

  2. Department of Silicate Technology, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas, LT-50270, Lithuania

    Ernesta Augustiniene & Kestutis Baltakys

  3. Roquette Amilina, J. Janonio g. 12, Panevėžys, LT-35101, Lithuania

    Jurgita Kailiuviene & Edita Mazoniene

  4. Department of Organic Chemistry, Faculty of Chemical Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas, LT-50254, Lithuania

    Naglis Malys

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  1. Ernesta Augustiniene
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  2. Ilona Jonuskiene
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  3. Jurgita Kailiuviene
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  4. Edita Mazoniene
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  5. Kestutis Baltakys
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  6. Naglis Malys
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Correspondence to Naglis Malys.

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Augustiniene, E., Jonuskiene, I., Kailiuviene, J. et al. Correction: Application of whole-cell biosensors for analysis and improvement of L- and D-lactic acid fermentation by Lactobacillus spp. from the waste of glucose syrup production. Microb Cell Fact 22, 249 (2023). https://doi.org/10.1186/s12934-023-02250-8

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  • DOI: https://doi.org/10.1186/s12934-023-02250-8

Microbial Cell Factories

ISSN: 1475-2859

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