“…Despite reports of various Xanthomonas spp., such as X. malvacearum, X. phaseoli, and X. carotae , producing xanthan gum, several studies have established the superiority of X. campestris because it can utilize a wide range of carbohydrate substrates to produce xanthan gum [ 6 ]. Because of its excellent rheological properties, xanthan gum is used as a stabilizing, thickening, and suspending agent in a variety of industries, including food, medicine, pharmaceuticals, paint, cosmetics, petroleum, and agriculture [ 7 ].…”