Abstract
Ultrasound has been employed in a wide range of processes as related to biotechnology, fermentation and food processing. In this regard, the use of ultrasound represents an emerging technology able to minimize processing and positively impact on both microbial safety and quality of different food products. According to the frequency and intensity used, ultrasound has been proposed for monitoring fermentation processes and as an effective processing treatment. In addition, ultrasounds have been recently studied as a very promising complement to mild heat processing, even though the optimization of such integrated processes remains a wide research area. This review considers the importance of ultrasound-associated technologies for microbial growth, food fermentation processes, effects on enzymatic activity and limitation of spoilage.
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