Xanthomonas campestris strain with high production of temperature-resistant and rapid-dissolving xanthan gum and use thereof

A method for a fermentative preparation of xanthan gum by a Xanthomonas campestris strain Y-11 as a fermentation strain, comprising the following steps:

• 1) a strain activation:
• thawing a preserved bacterial solution containing the Xanthomonas campestris strain Y-11 to obtain a thawed bacterial solution, and picking up and streaking the thawed bacterial solution on a plate medium with an inoculating loop;
• and after a formation of single colonies, picking and inoculating the single colonies at a 1% inoculum size into a first liquid seed medium, and culturing in a thermostatic shaker at a fermentation temperature of 30° C. and 180 r/min for 24 h;
• and performing two passages to restore an original activity of the Xanthomonas campestris strain Y-11, wherein the Xanthomonas campestris strain Y-11 has a deposit number of GDMCC No:
• 63460;
• 2) a liquid seed culture:
• inoculating an activated Xanthomonas campestris strain Y-11 at the 1% inoculum size into a second liquid seed medium, and culturing in the thermostatic shaker at the fermentation temperature of 30° C. and 180 r/min for 24 h to obtain liquid seeds at a logarithmic growth phase to complete the liquid seed culture;
• 3) a fermentation culture:
• inoculating the liquid seeds at the logarithmic growth phase at a 5-20% inoculum size into a fermentation medium, and culturing in the thermostatic shaker at a fermentation temperature of 30-40° C. and 180 r/min for 96 h;
• and
• 4) a xanthan gum extraction:
• extracting the xanthan gum from a fermentation broth by an ethanol precipitation method.