PRESSURE-REGULATED FERMENTATION: A REVOLUTIONARY APPROACH THAT UTILIZES HYDROSTATIC PRESSURE

High hydrostatic pressure treatment is a non-thermal technology used in food processing. However, the use of high pressure isnot well known because of the high initial investment costs associated with high hydrostatic pressure treatment. Various studies havebeen conducted to identify cost-effective approaches for the application of this technology. Here we intended to develop a novelfood-processing technology that regulates and controls fermentation through the application of high hydrostatic pressure. Control offermentation does not rely on the inactivation of all microorganisms, but rather on the manipulation of the fermenting microorganismsto prevent over fermentation and the proliferation of food spoilage bacteria. This review introduces the history of high-pressure sciencefrom its establishment through the development of pressure regulated fermentation technology.