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Quantitative analysis demonstrated that Ao achieved an immobilization efficiency of 89.57 \u223c 93.53% for the Mp strain Kb01\u20101, 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 \u223c 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.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70522","type":"journal-article","created":{"date-parts":[[2025,9,1]],"date-time":"2025-09-01T08:51:48Z","timestamp":1756716708000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Enhancement of Brewing Process Adaptability in\n                    <i>Metschnikowia pulcherrima<\/i>\n                    via\n                    <i>Aspergillus oryzae<\/i>\n                    \u2010Immobilized Biocapsules"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-3283-7822","authenticated-orcid":false,"given":"Qiaomin","family":"Yin","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Hebei Normal University of Science &amp; Technology  Qinhuangdao Hebei China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Zhuoyuan","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Hebei Normal University of Science &amp; Technology  Qinhuangdao Hebei China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fei","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Hebei Normal University of Science &amp; Technology  Qinhuangdao Hebei China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yang","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Hebei Normal University of Science &amp; Technology  Qinhuangdao Hebei China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiqing","family":"Guo","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Hebei Normal University of Science &amp; Technology  Qinhuangdao Hebei China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yinzhen","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Hebei Normal University of Science &amp; Technology  Qinhuangdao Hebei China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wenqi","family":"Shi","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Hebei Normal University of Science &amp; Technology  Qinhuangdao Hebei China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jiefang","family":"Zhou","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Hebei Normal University of Science &amp; Technology  Qinhuangdao Hebei China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pengbao","family":"Shi","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Hebei Normal University of Science &amp; Technology  Qinhuangdao Hebei China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hejing","family":"Yan","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Hebei Normal University of Science &amp; Technology  Qinhuangdao Hebei China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2025,9,1]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2016.00809"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jtice.2014.11.016"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.msec.2016.10.009"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.3969\/j.issn.1671\u20109824.2012.05.021"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2015.06.006"},{"key":"e_1_2_7_7_1","first-page":"10","article-title":"Regulatory Mechanism of the Intracellular Free Ca(2+) Concentration","volume":"1","author":"Chen S.","year":"1993","journal-title":"Progress in Physiological Sciences"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00449\u2010014\u20101137\u20101"},{"key":"e_1_2_7_9_1","unstructured":"China National Research Institute of Food and Fermentation Industries.2007.General Analytical Methods for Wines and Fruit Wines. 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