Biological molecules are widely produced by fermentation technology using bacteria, fungi or yeast. Fermentation is a biochemical process wherein the rate of bioconversion is governed by the organisms involved. The growth of the organism is mainly limited by mass transfer rates of nutrients and gases that directly affect the product formation in fermentation. Attempts have been made to enhance the growth rate and yield using mutational, recombinant strain development approach at microbial level as well as fed batch and continuous processing approach at bioprocess level in the past. The growth rate of microbes can be accelerated by increased mass transfer rates and cell wall permeability with the use of controlled low frequency ultrasound irradiation. The present review provides insights into the application of acoustic cavitation in process intensification of fermentation approaches and the role of various factors involved are highlighted with typical examples.

通过使用细菌，真菌或酵母的发酵技术广泛地产生了生物分子。发酵是一种生物化学过程，其中生物转化率由所涉及的生物控制。生物体的生长主要受到直接影响发酵产物形成的养分和气体的传质速率的限制。过去已经尝试使用微生物水平的突变，重组菌株开发方法以及生物工艺水平的补料分批和连续加工方法来提高生长速率和产量。微生物的生长速率可以通过使用受控的低频超声辐射来提高传质速率和细胞壁通透性来加速。