Author Correction: Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)

• Jeleel Opeyemi Agboola,
• Marion Schiavone,
• Margareth Øverland,
• Byron Morales-Lange,
• Leidy Lagos,
• Magnus Øverlie Arntzen,
• David Lapeña,
• Vincent G. H. Eijsink,
• Svein Jarle Horn,
• Liv Torunn Mydland,
• Jean Marie François,
• Luis Mercado,
• Jon Øvrum Hansen

Affiliations

Jeleel Opeyemi Agboola

Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences

Marion Schiavone

Lallemand SAS

Margareth Øverland

Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences

Byron Morales-Lange

Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences

Leidy Lagos

Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences

Magnus Øverlie Arntzen

Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences

David Lapeña

Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences

Vincent G. H. Eijsink

Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences

Svein Jarle Horn

Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences

Liv Torunn Mydland

Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences

Jean Marie François

TBI, Université de Toulouse, CNRS, INRAE, INSA

Luis Mercado

Grupo de Marcadores Inmunológicos en Organismos Acuáticos, Pontificia Universidad Católica de Valparaíso

Jon Øvrum Hansen

Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences