I have no knowledge about this, but this is on Wikipedia for Kombucha:
> K. xylinus produces bacterial cellulose, and is reportedly responsible for most or all of the physical structure of the “mother”, which may have been selectively encouraged over time for firmer (denser) and more robust cultures by brewers.
And this is in the Wikipedia for Nata de Pina:
> The gelling is the result of the production of microbial cellulose by Komagataeibacter xylinus.
So I would try to find a culture dominant in K. xylinus bacteria.
For what it’s worth, if this is a true science project, one of the major aspects (if not the main one) of designing and running an experiment is researching the background information. I would try to at least find some of this information yourself rather than asking for all of it. It will improve your understanding and allow you to adjust your experimental conditions to get the outcome you desire more easily if you figure it out yourself.