Designing With Bacterial Cellulose: A Pilot Study Using Localized Food Sources to Grow Innovative Materials in Vietnam

Abstract

The need for sustainable and environmentally friendly processes in material and textile manufacturing has heightened interest in utilizing renewable and non-damaging sources that can be either biodegradable or recyclable. One promising alternative is bacterial cellulose (BC), which can be created through the brewing process of kombucha. In addition, the BC can be grown from food byproducts or food waste using cost-effective methods, and offers a multitude of applications in the fashion, textile, and food packaging industries. This paper focuses on the BC candidate ingredients found in Vietnam, a developing nation that currently contributes to some of the highest volume of plastic waste in the world. The paper explores BC growing methods, factors that affect the aesthetic material outcomes, and highlights results from experiments conducted at RMIT Vietnam. With locally available ingredients such as black tea, oolong tea, dragon fruit, mango and banana, a range of BC samples have been successfully grown to develop BC-based textiles. Through the study, it was observed that factors such as the concentration of growing mediums, pH levels, ambient conditions, and time influence the growth of BC. Additionally, through stakeholder feedback, the study examines the properties of these prototype textiles to identify potential applications. These newly developed materials could be utilized for clothing, accessories, and food packaging to address the harmful production and waste issues created by current textile technologies.