Effects of yeast on bacterial community in kitchen waste anaerobic fermentation system

摘要：

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.

作者: Chunji JIN Zhenhuan ZHAO Yangguo ZHAO Mengchun GAO

作者单位: Key Laboratory of Marine Environment and EcologyOcean University of China Ministry of Education Qingdao, China

会议类型: 国际会议

会议名称: The 4th International Conference on Bioinformatics and Biomedical Engineering(第四届IEEE生物信息与生物医学工程国际会议 iCBBE 2010)

会议地点: 成都

会议语种:英文

页码: 1-5

在线出版日期: 2010-06-18（万方平台首次上网日期，不代表论文的发表时间）