Sundar, Lekshmi MSSusmitha, ASoumya, MPSasikumar, KeerthiNampoothiri, Madhavan K2020-01-022020-01-022019-11Sundar Lekshmi MS, Susmitha A, Soumya MP, Sasikumar Keerthi, Nampoothiri Madhavan K. Probiotic potential of lactic acid bacteria from fresh vegetables: Application in food preservation. Indian Journal of Experimental Biology. 2019 Nov; 57(11): 825-8380975-10090019-5189http://imsear.searo.who.int/handle/123456789/191411Sugar acids are organic acids formed by the oxidation of carbonyl or hydroxyl group of monosaccharides to carboxylic acid group. D-xylonic acid derived via bioconversion of D-xylose is a promising platform chemical with various applications in food, chemical, agriculture, and pharmaceutical industries. The efficacy of a newly isolated culture identified as Pseudoduganella danionis to produce D-xylonic acid from D-xylose was investigated. The culture appeared to be potent for a feasible bioprocess development for xylonic acid production. Production medium containing 10 g/L D-xylose resulted in 6.5 g/L D-xylonic acid production after 120 h of incubation with 1% (v/v) inoculum of P. Danionis.Journal ArticleIndiaMicrobial Processes and Technology Division Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram-695 019, Kerala, IndiaAcademy of Scientific and Innovative Research (AcSIR), CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram-695 019, Kerala, India