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

LWT - Food Science and Technology 64 (2015) 1149e1155 Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: /locate/lwt Screening the optimal ratio of symbiosis between isolated yeast and acetic acid bacteria strain from traditional kombucha for high-level production of glucuronic acid Nguyen Khoi Nguyen a, *, Phuong Bang Nguyen a, Huong