Аннотация
Abstract Microencapsulation technology offers a promising approach to optimizing yeast activity and ensuring controlled, sustainable fermentation processes in agricultural production, potentially improving economic efficiency and environmental safety, particularly in developing countries. This study evaluates the impact of encapsulating yeast cells within polysaccharide hydrogel matrices on fermentation performance, cell viability, and metabolic stability. Fourier-transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM) were employed to confirm the structural integrity and enzymatic stability of encapsulated yeast, thereby supporting their improved performance during fermentation within a porous network (1.8 ± 0.3 μm), which facilitates efficient nutrient exchange and resource utilization. The microencapsulation efficiency was measured at 98.34% ± 1.21%, ensuring prolonged yeast viability and metabolic activity. Comparative fermentation trials demonstrated a 25% increase in fermentation rate and enhanced production of aromatic compounds in the microencapsulated yeast systems compared to free yeast fermentation. These findings underscore the innovative potential of microencapsulation as a method for advancing sustainable practices in the agro-food sector with possible contributions to environmental safety, economic effectiveness, and social equity.