Cell immobilization in fungal pellets consists of encapsulating living cells, such as bacteria, yeasts, microalgae, in fungal matrices that act as a natural support. This process protects the cells against adverse environmental conditions, allows them to maintain their biological activity for a longer period of time and facilitates their handling and reuse in industrial processes. This technology has multiple applications in various sectors and branches into two key technologies within Symbyo:

Yeast biocapsules: Primarily used in the food and beverage industry, yeast biocapsules encapsulate yeasts for fermentation processes in products such as wine, beer, and cider. These biocapsules enhance fermentation efficiency by simplifying yeast management and enabling their reuse over multiple production cycles. This not only reduces waste but also optimizes resource utilization, making the process more sustainable and cost-effective.

Microbial biocapsules: An advanced form of yeast biocapsules, are versatile and used in various biotechnological fields such as bioremediation and drug production. Unlike yeast biocapsules, which are formed by co-culturing yeasts and fungal spores, microbial biocapsules entrap cells within fungal pellets using a vacuum process. This approach prevents inter-organism competition, enhances productivity, and allows for the immobilization of a wider range of microorganisms, expanding their potential applications.