Bacterial cellulose, a remarkable natural product, has gained increasing attention due to its unique properties and potential applications. First discovered fifteen years ago, bacterial cellulose was initially used mainly for the production of nata-de-coco, a traditional Southeast Asian dessert. This paper reviews the progress in bacterial cellulose research, including its production, microfibril formation, gel structure, and properties, as well as its applications. Bacterial cellulose is a pure cellulose with no lignin or other impurities, and it is produced by vinegar bacteria, originally described by Louis Pasteur. Scientifically, bacterial cellulose is identified as cellulose I, similar to natural vegetable cellulose, and its structure consists of randomly arranged microfibrils less than 100 Å in diameter. The structure of bacterial cellulose is considered one of the finest examples of nature's art, with long chain molecules aligned parallel. The physical properties of bacterial cellulose, such as its high Young's modulus (16-18 GPa), have been studied, and it has been found to be effective for reinforcing pulp papers and used in acoustic diaphragms for high-fidelity loudspeakers. Interest in bacterial cellulose has grown rapidly in the past decade, as shown by the increase in publications. The paper aims to review the development of bacterial cellulose research with special reference to its use as materials. Bacterial cellulose is produced by Acetobacter xylinum, although other bacteria are also used. The culture medium typically includes sucrose, yeast extract, and other nutrients. The culture is carried out in static conditions at around 28-30°C, and the pellicle forms on the surface of the culture medium, increasing in thickness over time. The production of bacterial cellulose has been studied extensively, and its potential applications continue to expand.Bacterial cellulose, a remarkable natural product, has gained increasing attention due to its unique properties and potential applications. First discovered fifteen years ago, bacterial cellulose was initially used mainly for the production of nata-de-coco, a traditional Southeast Asian dessert. This paper reviews the progress in bacterial cellulose research, including its production, microfibril formation, gel structure, and properties, as well as its applications. Bacterial cellulose is a pure cellulose with no lignin or other impurities, and it is produced by vinegar bacteria, originally described by Louis Pasteur. Scientifically, bacterial cellulose is identified as cellulose I, similar to natural vegetable cellulose, and its structure consists of randomly arranged microfibrils less than 100 Å in diameter. The structure of bacterial cellulose is considered one of the finest examples of nature's art, with long chain molecules aligned parallel. The physical properties of bacterial cellulose, such as its high Young's modulus (16-18 GPa), have been studied, and it has been found to be effective for reinforcing pulp papers and used in acoustic diaphragms for high-fidelity loudspeakers. Interest in bacterial cellulose has grown rapidly in the past decade, as shown by the increase in publications. The paper aims to review the development of bacterial cellulose research with special reference to its use as materials. Bacterial cellulose is produced by Acetobacter xylinum, although other bacteria are also used. The culture medium typically includes sucrose, yeast extract, and other nutrients. The culture is carried out in static conditions at around 28-30°C, and the pellicle forms on the surface of the culture medium, increasing in thickness over time. The production of bacterial cellulose has been studied extensively, and its potential applications continue to expand.