Probiotic yogurt production under high pressure and the possible use of pressure as an on/off switch to stop/start fermentation

- High pressure had an inhibitory effect on lactic acid fermentation.
- At 5 MPa it was possible to obtain yogurt, with a prolonged fermentation time.
- At 100 MPa fermentation did not occur, due to microbial growth inhibition.
- High pressure can be used as an on/off switch to control fermentation.