Author Correction: Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh

Affiliations

• ¹ Department of Genetic Engineering and Biotechnology, Faculty of Biological Sciences, University of Chittagong, Chattogram, 4331, Bangladesh. smrafiqulgeb@cu.ac.bd.
• ² Department of Genetic Engineering and Biotechnology, Faculty of Biological Sciences, University of Chittagong, Chattogram, 4331, Bangladesh.
• ³ School of Molecular and Life Sciences, Curtin University, Bentley, WA, 6102, Australia.
• ⁴ Department of Genetic Engineering and Biotechnology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh.
• ⁵ Department of Gynecology, Obstetrics and Reproductive Health, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur, 1706, Bangladesh.
• ⁶ Department of Pathology and Parasitology, Chattogram Veterinary and Animal Sciences University, Chattogram, 4225, Bangladesh.
• ⁷ Helicobacter Research Laboratory, The Marshall Centre, University of Western Australia, Perth, WA, 6009, Australia.
• ⁸ Forest Chemistry Division, Bangladesh Forest Research Institute, Chattogram, 4211, Bangladesh.
• ⁹ Bangladesh Council of Scientific and Industrial Research (BCSIR) Laboratories, Chattogram, 4220, Bangladesh.
• ¹⁰ Department of Genetic Engineering and Biotechnology, Faculty of Biological Sciences, University of Chittagong, Chattogram, 4331, Bangladesh. adnan.mannan@cu.ac.bd.