As a kind of cellulose in nature and of excellent dietary fiber irreplaceable in physiological function, nata de coco (microbial cellulose) prepared by fermentation has attached much attention benefit from its natural raw materials, mild biosynthesis, product friendly and biodegradable, as well as its excellent food processing properties such as high water holding capacity, flexibility, and high reactivity. Therefore, it has also been used in foods for many years. Based on the overview of the fermentation technology for microbial cellulose in the past 3 decades, the future development trend of Chinese nata de coco fermentation industry was prospected.