Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review.

• Potentials of ultrasound (US) in food fermentation and maturation are reviewed. • US stimulates growth of microorganisms, promotes enzyme activities and metabolisms. • US promotes Maillard reaction, esterification, and proteolysis during food maturation. • Texture, sensory, and functional properties of fermented foods are improved by US. • US has a great potential to improve fermentation efficacy and fermented foods quality. Conventional food fermentation is time-consuming, and maturation of fermented foods normally requires a huge space for long-term storage. Ultrasound is a technology that emerged in the food industry to improve the efficacy of food fermentation and presents great potentials in maturation of fermented foods to produce fermented foods with high quality. Proliferation of microorganisms was observed along with promoted enzyme activities and metabolic performance when treated by a short-term ultrasonication (<30 min) at a relatively low-power (≤100 W). Additionally, ultrasound at a high-power level (≥100 W) was highlighted to promote the maturation of fermented foods through promoting Maillard reaction, oxidation, esterification, and proteolysis. As a result of promoted fermentation and maturation, texture, color, flavor and taste of fermented foods were improved. All the reviewed studies have indicated that ultrasound at the proper conditions would be a promising technique to produce fermented foods with high-quality. [ABSTRACT FROM AUTHOR]