The article “Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods”, written by Sojeong Heo, Jong-Hoon Lee, and Do-Won Jeong, was originally published Online First without Open Access.

中文翻译：

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更正：食品源性凝固酶阴性葡萄球菌作为发酵食品的发酵剂

由 Sojeong Heo、Jong-Hoon Lee 和 Do-Won Jeong 撰写的文章“食品源性凝固酶阴性葡萄球菌作为发酵食品的发酵剂培养物”最初以在线优先形式发表，未经开放获取。