Abstract

Bio-cellulose is a naturally synthesized polymer produced by specific aerobic bacteria as a continuous gelatinous layer at the air–liquid interface of fermentation media. This bio-cellulose layer exhibits exceptional purity, mechanical strength, water retention capacity, and biocompatibility compared to plant-derived cellulose. In Sri Lanka, where coconut water and coconut-based substrates are abundantly available, bio-cellulose production presents a highly relevant and sustainable opportunity. This opinion article highlights the importance of the bio-cellulose layer in food, biomedical, and environmental applications with special emphasis on coconut-based fermentation systems.

Keywords: Bio-cellulose layer; Bacterial cellulose; Coconut water; Nata de coco; Sustainable biomaterials