总结了餐厨垃圾干式厌氧发酵的关键影响因素（温度、pH、含固率、有机负荷、含盐量和含油量、C/N、氨氮、挥发性脂肪酸），概述了强化餐厨垃圾干式厌氧发酵的主要策略（外源添加剂、预处理、接种物、共发酵）。对餐厨垃圾干式厌氧发酵的发展方向提出了展望及建议。

Based on literature research, this paper firstly summarizes the key factors (temperature, pH, solid content, organic loadings, salt content and oil content, C/N, ammoniacal nitrogen, volatile fatty acids) affecting the dry anaerobic fermentation of kitchen waste.Main strategies to strengthen the dry anaerobic fermentation of food waste (exogenous additives, pretreatment, inoculation, co-fermentation) are reviewed.Finally, the development directions and suggestions for dry anaerobic fermentation of kitchen waste are put forward.

秦丞志(1998-),男,硕士生