Corrigendum to: Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria (International Journal of Food Engineering (2025) 21:5 (331–341) DOI: 10.1515/ijfe-2024-0154)

In the published article Bekiroglu, Hatice, Cakir, Elif, Dertli, Enes and Sagdic, Osman. “Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria” International Journal of Food Engineering, vol. 21, no. 5, 2025, pp. 331–341. https://doi.org/10.1515/ijfe-2024-0154. The authors would like to correct the name of the bacteria in two different places, in the article title and in the text.1. Current article title on page 331: Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria The new version of the title: Development of functional almond milk beverage with probiotic Lactiplantibacillus plantarum and Lactiplantibacillus pentosus bacteria 2. The sentence needs correction in the text on page 332 (last paragraph of the introduction): The purpose of this study was to produce a vegan pro- biotic beverage as an alternative dairy product for the vegan market by fermenting with Lactiplantibacillus plantarum and Lactiplantibacillus brevis bacteria as a starter culture to the almond milk. The revised new version of the sentence is presented below: The purpose of this study was to produce a vegan pro- biotic beverage as an alternative dairy product for the vegan market by fermenting with Lactiplantibacillus plantarum and Lactiplantibacillus pentosus bacteria as a starter culture to the almond milk. The authors sincerely apologize for the mistake and the inconvenience caused.