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In the present study, we investigated the in vitro digestion and fermentation characteristics of three peach gum polysaccharides (PGPs) of different molecular weights; i.e., AEPG2 (1.64 × 10⁷ g/mol), DPG2 (5.21 × 10⁵ g/mol), and LP100R (8.50 × 10⁴ g/mol). We observed that PGPs were indigestible during the oral, gastrointestinal, and intestinal stages. However, they were utilized by the gut microbiota with utilization rates in the order of DPG2 > AEPG2 > LP100R. Furthermore, arabinose in PGPs was preferentially utilized by the gut microbiota followed by galactose and xylose. Fermentation of peach gum polysaccharides could significantly increase the production of short-chain fatty acids (SCFAs), especially n-butyric acid. In addition, PGPs with different molecular weights values were predominantly fermented by different bacterial species. AEPG2 and DPG2 were fermented by the <i>Bacteroidetes</i> bacteria <i>Bacteroides</i>, while the dominant <i>n</i>-butyrate-producing bacteria was <i>Faecalibacterium</i>. While the LP100R was fermented by <i>Bacteroides</i>, <i>Parabacteroides</i>, <i>Phascolarctobacterium</i>, <i>Dialister</i>, <i>Lachnospiraceae</i>, and <i>Blautia</i>, the dominant n-butyrate-producing bacteria was <i>Megamonas</i>. These results indicated that PGPs are potential prebiotics for the food industry.