Table 1.

Types of cellulose used for probiotic encapsulation and their applications.

Cellulose Type	Probiotic Type	Survival Rate of Probiotics before Cellulose Encapsulation	Survival Rate of Probiotics after Cellulose Encapsulation	Application of the Cellulose-Based Probiotic Films	Ref.
Bacterial cellulose	Lactobacillus acidophilus, Bifidobacterium animalis	–	–	Bio-preservation	[29]
Bacterial cellulose	Lactiplantibacillus pentosus, Lactiplantibacillus plantarum	Less than 80% (After 5 months of storage at 4 °C)	About 90–95% (After 5 months of storage at 4 °C)	Milk fermentation	[30]
Bacterial cellulose nanofibers	Lactobacillus plantarum	<60% (Treatment in pH 2.5, 3.5, 4.5 and 6.8 for 3 h)	>150% (Treatment in pH 2.5, 3.5, 4.5 and 6.8 for 3 h)	Milk fermentation	[21]
Carboxymethyl cellulose	Lactobacillus lactis	–	–	Improving nisin production	[31]
Carboxymethyl cellulose	Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei	The number of probiotics is less than 7.00 log CFU/g (45 days of storage at 7 °C)	The number of probiotics exceeded 8.00 log CFU/g (45 days of storage at 7 °C)	Food coating	[32]
Carboxymethyl cellulose	Lactobacillus plantarum	–	–	Bioactive food packaging	[33]
Carboxymethyl cellulose	Lactobacillus acidophilus	About 49% (Digest in simulated gastric juices for 120 min)	About 70% (Digest in simulated gastric juices for 120 min)	Antibacterial food coating	[34]
Cellulose nanofiber	Lactobacillus casei, Bacillus coagulans	–	–	Food packaging	[35]
Cellulose acetate	Escherichia coli Nissle 1917	0% (Digest in a simulated digestive system for 100 min)	About 26% (Digest in a simulated digestive system for 100 min)	–	[36]
Cellulose microgels	Lactobacillus plantarum	The number of viable bacteria decreased by 105 (Freeze drying)	The number of viable bacteria decreased by 103 (Freeze drying)	–	[37]
Kombucha bacterial cellulose	Lactobacillus plantarum	About 33% (Freeze drying)	About 49% (Freeze drying)	Antibacterial food packaging	[38]