Xanthan gum and ethanol production by Xanthomonas campestris and Zymomonasmobilis from peach pulp

The wild type of Xanthomonas campestris and a mutant strain of Zymomonas mo bilis CP4, tolerant to sucrose up to 40% (w/v), were used to produce either xanthan gum or ethanol, respectively, from peach pulp supplemented with di fferent salts. Both bacteria grew well (2.7 mg/ml for X. campestris and 1.4 5 mg/ml for Z. mobilis) in fine peach pulp and the production of xanthan gu m or ethanol was 0.1-0.2 g/l or 110 g/l, respectively.