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The use of bacterial cellulose (BC) in food systems is still limited due to production costs. Nine clones belonging to  Komagataeibacter hansenii ,  Komagataeibacter nataicola ,  Komagataeibacter rhaeticus ,  Komagataeibacter swingsii , and  Komagataeibacter xylinus  species were screened for cellulose productivity in growth tests with five different carbon sources and three nitrogen sources. The water-holding and rehydration capacities of the purified cellulose were determined. The structure of the polymer was investigated through nuclear magnetic resonance (NMR) spectroscopy, attenuated total reflection Fourier transform infrared (ATR-FT-IR) spectroscopy and X-ray diffraction (XRD) analysis, and observed by scanning electron microscope (SEM). Natural mutants of  K. rhaeticus  LMG 22126 T  and  K. swingsii  LMG 22125 T  showed different productivity. The factors “bacterial isolate” and “nitrogen source” significantly affected the production of cellulose ( p  < 0.01) rather than the factor “carbon source” ( p  = 0.15). However, on average, the best conditions for increasing yield were found in medium containing glucose and peptone. Water-holding capacity (WHC) values ranged from 10.7 to 42.3 ( g  water / g  cellulose ) with significant differences among strains ( p  < 0.01), while the rehydration capacity varied from 4.2 to 9.3 ( g  water / g  cellulose ). A high crystallinity (64–80%) was detected in all samples with Iα fractions corresponding to 67–93%. The ATR-FT-IR spectra and the XRD patterns confirmed the expected structure. BC made by GVP isolate of  K. rhaeticus  LMG 22126 T , which was the strain with the highest yield, was added to a gluten-free bread formulation. Results obtained from measurements of technological parameters in dough leavening and baking trials were promising for implementation in potential novel foods.

Set-Up of Bacterial Cellulose Production From the Genus Komagataeibacter and Its Use in a Gluten-Free Bakery Product as a Case Study