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Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid

Acetic Acid BacteriaBiosynthesisEngineeringFood FermentationBiochemistryOptimal RatioBioenergeticsTraditional KombuchaBiotransformationBiotechnologyEnvironmental MicrobiologyFood BioprocessingMicrobiologyMedicine