Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review
by
Leandro Galván-D’Alessandro 1,*
and Ramiro Ariel Carciochi 1,2
Leandro Galván-D’Alessandro 1,* and Ramiro Ariel Carciochi 1,2
1
ISA, Univ. Lille 1, INRA, Univ. Artois, Univ. Littoral Côte d’Opale, EA 7394—ICV—Institut Charles Viollette, 48 Boulevard Vauban, F-59000 Lille, France
2
Faculty of Engineering, Universidad Nacional del Centro de la Provincia de Buenos Aires, Av. del Valle, 5737 Olavarría, Argentina
*
Author to whom correspondence should be addressed.
Fermentation 2018, 4(1), 1; https://doi.org/10.3390/fermentation4010001
Received: 15 October 2017 / Revised: 29 November 2017 / Accepted: 22 December 2017 / Published: 4 January 2018
(This article belongs to the Special Issue Fermentation and Bioactive Metabolites)
Various novel techniques are proposed to improve process efficiency, quality, and safety of fermented food products. Ultrasound and pulsed electric field (PEF) are versatile technologies that can be employed in conjunction with fermentation processes to enhance process efficiency and production rates by improving mass transfer and cell permeability. The aim of this review is to highlight current and potential applications of ultrasound and PEF techniques in food fermentation processes. Their effects on microbial enzymes, along with mechanisms of action, are also discussed.
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Keywords:
ultrasound; pulsed electric field; bioactive compounds; fermentation
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MDPI and ACS Style
Galván-D’Alessandro, L.; Carciochi, R.A. Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review. Fermentation 2018, 4, 1.
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