Scientific journal

65 2026

Journal of Food and Nutrition Research
Summary No. 1 / 2026

Labovská Kaplocká, G. – Olejníková, P. – Štefuca, V. – Klempová, T. – Furdíková, K.
Corrigendum to "Characterization of axenic cultures of Metschnikowia pulcherrima with potential application in winemaking"
Journal of Food and Nutrition Research, 65, 2026, No. 1, s. 95-96

Katarína Furdíková, Institute of Biotechnology, Faculty of Food and Chemical Technology, Slovak University of Technology, Radlinského 9, 81237 Bratislava, Slovakia. E-mail: katarina.furdikova@stuba.sk

Corrigendum
Published online 27 January 2026.
DOI: https://doi.org/10.64122/AGTA6880

Summary: Corrigendum to article published in Journal of Food and Nutrition Research, 64, 2025, pp. 283-294. DOI: https://doi.org/10.64122/EJOZ2736

Fig. 1. (Monitoring of fermentation process led by Metschnikowia pulcherrima) on page 289 should be replaces with the new figure.
In the originally published version, the style of the curves for anaerobic and aerobic fermentation is not consistent throughout the figure, so the legend does not correctly identify the curves.

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