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

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

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

Background: The Japanese traditional cuisine, Washoku, considered to be responsible for increased longevity among the Japanese, comprises various foods fermented with the non-pathogenic fungus Aspergillus oryzae (koji). We have recently revealed that koji contains an abundant amount of glycosylceramide. Intestinal microbes have significant effect on health.