Probiotic dairy beverages for lactose intolerants had lactobacilli viability above 7 log CFU for 21 days. The co-cultures studied showed proteolytic activity and reinforced the effect of the jambolan pulp on the antioxidant capacity of the products.

Correction for ‘Influence of co-cultures of Streptococcus thermophilus and probiotic lactobacilli on quality and antioxidant capacity parameters of lactose-free fermented dairy beverages containing Syzygium cumini (L.) Skeels pulp’ by Sabrina Laís Alves Garcia et al., RSC Adv., 2020, 10, 10297–10308. DOI: 10.1039/c9ra08311a