Effects of Yeast on Bacterial Community in Kitchen Waste Anaerobic Fermentation System

The bacterial community and diversity in the kitchen waste anaerobic fermentation system were studied by employing polymerase chain reaction- denaturing gradient gel electrophoresis (PCR-DGGE). The results indicated that the incubation of yeast presented an obviously inhibition on the lactic acid-producing bacteria in kitchen waste anaerobic fermentation system. Owing to the available organic matter in system reduced gradually, the quantity of incubated yeast reduced. In industrial production, the bioreactor could be designed as continuous feeding, thus the excessive lactic acid could be removed by the incubated yeast.