Enhancement of Brewing Process Adaptability in <i>Metschnikowia pulcherrima</i> via <i>Aspergillus oryzae</i> ‐Immobilized Biocapsules

This study addresses the inherent limitations of Metschnikowia pulcherrima (Mp), specifically its limited fermentation capacity and low ethanol tolerance, by developing biocapsules immobilized with Aspergillus oryzae (Ao), referred to as Mpb. Quantitative analysis demonstrated that Ao achieved an immobilization efficiency of 89.57 ∼ 93.53% for the Mp strain Kb01-1, resulting in the successful preparation of uniform spherical Mpb with a consistent diameter of 1.83 mm and a total of 535 capsules. Scanning electron microscopy revealed that Mpb exhibited a porous and dense composite structure. The encapsulated Mp cells display a significantly enhanced proliferation ability, ranging from 45.58 to 51.84 times, which is 36.2% higher than that of free cells (Mpf: 33.47 ∼ 40.84 times). Mpb retained structural integrity after 90 days of storage. A comprehensive performance evaluation confirmed that Mpb demonstrates excellent tolerance to various stress factors encountered during the brewing process, including sugar concentration, ethanol levels, extreme pH values, and temperature fluctuations, while also enhancing fermentation stability and storage durability. These findings validate that Ao immobilization technology effectively enhances Mp's environmental adaptability, establishing Mpb as both a novel functional material and a methodological advancement for expanding Mp's applications in fermentation systems.