Abstract
Ultrasound-assisted fermentation is the application of appropriate ultrasound treatment protocol to facilitate the growth and proliferation of microbial cells and also effectively enhance the overall efficiency of fermentation processes. Traditionally, ultrasound has been used over the years in food processing for the purpose of inhibiting the actions and activities of microorganisms. However, more recently, ultrasound technology has found wide use in food bioprocessing for the purposes of enhancing microbial proliferation for improved process efficiency, increased yield and better quality of products. This review emphasized on the mechanisms and technologies of ultrasound-assisted fermentation as reported by various authors and researchers in the field. Its specific effects on various food products such as milk and dairy products, alcohol and alcoholic beverages, and enzymes production and extraction with respect to fermentation time, yield, and quality of products were also evaluated. Ultrasound technology is one of the modern food physical processing technologies with great prospects in food processing and the food industry as a whole. This review, therefore, is a comprehensive and concise approach to the different applications of ultrasound in fermentation processes including challenges and setbacks limiting its scaling up. To evaluate the work done so far on ultrasound-assisted fermentation, a systematic review of literature, citing about 60 research and review articles in peer-reviewed journals, was carried out. Relevant information and data relating to the review topic were expunged and discussed in the write-up.
Novelty impact statement
This review article provides data and information on the various applications of ultrasound-assisted fermentation including its mechanism of action. The positive results from numerous studies make the protocol relevant and suitable for use in food processing to improve product yield and process efficiency especially for mainstream applications.