A master’s thesis in the Department of Food Sciences, College of Agriculture, University of Basrah discussed (Production of xanthan gum from the local isolate Campestris XCB1 Xanthomonas, its diagnosis, characterization and application in the ice cream industry). Biochemical and S rRNA16 and a study of its ability to produce xanthan gum, in addition to finding the best agricultural conditions for the production of gum and the introduction of industrial and agricultural waste as alternatives in the production medium. CMC) and studied its effect on the physical properties of the produced ice cream. The results showed that bacterial isolates belonging to the genus Xanthomonas were obtained from leaves, stems, roots and fruits of infected local plants that were diagnosed by biochemical tests and S rRNA16, and the bacterial isolate isolated from tiger skin leaves was characterized by its high ability to produce xanthan gum, and this isolate was registered in the Japanese gene bank as campestris XCB1 Xant. The medium containing date juice as a source of carbon and peptone as a nitrogen source at an initial pH of 6 and a temperature of 30 °C for a period of 72 hours and a pollen size of 5% and an incubator at a speed of 175 rpm gave a higher yield of gum compared to other media and production conditions. Also, FTIR, TLC and HPLC technology revealed the conformity of the gum produced from the standard and alternative medium with the standard xanthan gum prepared from Sigma Company. The viscosity of the gum produced from the alternative medium and its molecular weight was 2937.6 ml/g and 2.22 × 106 Daltons, respectively, compared to the standard medium, which gave 3681.2 ml/g and 2.78 × 106 Daltons. Also, the physical properties represented in the percentage of yield, specific weight, relative viscosity and melting property were improved by increasing the amount of xanthan gum added to ice cream compared to the CMC control sample. The study recommended isolating other species belonging to the genus Xanthomonas and using them in the production of xanthan gum and the use of agricultural and industrial residues such as damaged fruits to reduce the cost of production, and the introduction of the produced gum in food industries such as the pastry industry or as a biostimulant in the fermented dairy industry or as a stabilizer in the jams industry in addition to the detection of legacies Responsible for the production of xanthan gum in Xanthomonas bacteria and to increase the efficiency of production through the use of genetic engineering and genetic modification programs.