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