Fermentation is an important bioprocess in food production and its improvements can bring profits to the food industry. Therefore, researchers are exploring the feasibility of applying emerging processing technologies such as moderate electric field (MEF) and ohmic heating to improve this bioprocess. This study demonstrated the current status, potential benefits, mechanisms, and limitations of innovative MEF- and ohmic-assisted fermentation. Research showed that these techniques can positively affect Lactobacillus, Streptococcus, and Saccharomyces fermentations that are involved in the production of bakery (e.g., leavened breads), dairy (e.g., yogurt), and alcoholic products. Also, volumetric ohmic heating can accelerate fermentation by providing optimum fermentation temperatures quickly. MEF-induced stress-response conditions can affect microbial metabolism and fermentation products. Besides, electrical fields may affect the fermentation process by altering the substrate such as releasing its micronutrients. These approaches can be considered prospective industrial fermentation tools. Further economic studies and in-depth research on their effects on fermentation by-products are expected in the near future.

发酵是食品生产中的重要生物过程，其改进可以为食品工业带来利润。因此，研究人员正在探索应用新兴的加工技术（如中等电场（MEF）和欧姆加热）来改善此生物工艺的可行性。这项研究证明了创新型MEF和欧姆辅助发酵的现状，潜在利益，机制和局限性。研究表明，这些技术可以积极影响涉及面包店（例如，发酵面包），乳制品（例如，乳制品）生产的乳酸菌，链球菌和酿酒酵母的发酵。，酸奶）和酒精产品。同样，体积欧姆加热可通过快速提供最佳发酵温度来加速发酵。MEF诱导的应激反应条件会影响微生物的代谢和发酵产物。此外，电场可能会通过改变底物（例如释放其微量营养素）来影响发酵过程。这些方法可以被认为是潜在的工业发酵工具。预计在不久的将来会进行进一步的经济研究并对其发酵副产物的影响进行深入研究。