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A bacterial cellulose (BC) producing strain isolated from fermented fruit. Twenty BC producing bacteria were isolated from each the isolation sources (fermented fruits). The most potent strain was identified to be Komagataeibacter xylinus SB3.1 based on several morphological characteristics, biochemical tests and 16srRNA. The Komagataeibacter xylinus SB3.1. was produce BC within pH 4–9 and exhibit maximum BC production (2.4 g/L) at pH 6 in under static conditions for 7 days. The structure of BC produced from the tested strains was assayed by scanning electron microscope it was revealed the diameter of thin ribbons ranged from 34.34 nm to 39.16 nm and exhibits higher porosity (81.5%).In comparison with the specimen from model BC producer, Gluconacetobacter xylinus 10245. Based on these analyses, the isolated Komagataeibacter xylinus SB3.1 can efficiently produce BC, which can be applied for industrial manufacturing with potential features.

ISOLATION AND CHARACTERIZATION OF CELLULOSE NANO FIBER PRODUCING BACTERIAL STRAIN FROM FERMENTED FRUITS