Abstract: Bacterial cellulose (BC) produced by trickling fermentation were studied, including extrinsic shape, microstructure, chemical structure, purity, water holding capacity, porosity and thermo gravimetric characteristics.With the comparison to bacterial cellulose produced by static fermentation and shaking fermentation.The result showed that:for different BC cultivation methods, the extrinsic shapes, synthetic mode and microstructure were different.The-OH associating degree, the polymerization degree, purity, water holding capacity, porosity, thermal stability of trickling fermentation BC was higher than those of static fermentation BC and shaking fermentation BC.But the crystallinity and crystal grain size were less than that of static fermentation BC and greater than that of shaking fermentation BC and.