A strain of Xanthomonas cucurbitae PCSIR B-52, efficiently produced extracellular polysaccharide using partially deproteinized low-acid cheese whey without hydrolysis. The effects of the agitator configuration and rotational speed on the viscosity of the fermented broth and the productivity of extracellular polysaccharide based on bacterial growth were evaluated in a batch process. Agitation was performed by a six-bladed disc turbine impeller and by a similar agitator, equipped with six vertically attached stabilizing fins. Comparatively, the magnitude of the decrease in the DO tension resulting from increased viscosity of the broth was less with the stabilizing-fin agitator due to increased system damping. A drastic increase in the mechanical agitation speed after 30-h fermentation, however, increased the broth viscosity and the accumulation of polysaccharide. Moreover, the volume of the macromixing region decreased with increasing rotational speed of agitator.