Microbial fermentation is one of the most conventional practices used for the preparation of food and beverages. Later the approach was adopted for environmental management and fuel production. However, poor electron transfer during fermentation is one of the biggest bottlenecks which is also reflected in lower product yield and slow degradation process. To counter the drawback, advanced fermentation ‘electro-fermentation’ has been evolved to improve the movement of electrons in the fermentation system under the influence of an electric field. Anaerobic electro-fermentation has special significance in waste management and the generation of greener fuels. The chapter summarizes the basic concepts of electro-fermentation is special consideration to anaerobic environment.