Kombucha is a beverage obtained by the fermentation of tea with sugar (Camellia sinensis) by the SCOBY, an acronym for Symbiotic Consortium of Bacteria and Yeast. It is believed that this beverage was already consumed in the Manchuria region (China) since the third-century BC. Recently, the increased demand for functional beverages has driven the consumption and industrialization of kombucha worldwide. This probiotic drink, rich in polyphenols, with antioxidant, and antibacterial properties, among others, has a pleasant and slightly acidic taste, which has likely contributed to its popularity compared to other probiotics, such as Kefir. During fermentation by the SCOBY, a cellulose biofilm forms on the surface. In this study, we will explore the enormous potential and applications of microbial cellulose obtained as a byproduct of the growing kombucha production industry, as a means to reduce industrial waste.