Biogums are high molecular weight polysaccharides produced by microorganisms, plants, or algae and are widely used in the food industry as thickeners, stabilizers, emulsifiers, and gelling agents. In food biotechnology, microbial biogums are of particular importance because they can be produced under controlled fermentation conditions, ensuring uniform quality and large-scale production. Examples of important biogums include xanthan gum, gellan gum, pullulan, dextran, curdlan, and alginate. Some plant-derived gums such as guar gum and locust bean gum are also considered biogums, but microbial gums are more directly associated with biotechnological production. Xanthan gum is one of the most commercially significant biogums. It is produced by the bacterium Xanthomonas campestris through aerobic submerged fermentation. In this process, the microorganism is cultured in a sterile medium containing a carbon source such as glucose or sucrose, nitrogen sources, and essential minerals. During fermentation, the bacteria synthesize extracellular polysaccharide, which is secreted into the medium. After fermentation, the broth is pasteurized to kill cells, and xanthan gum is