The　pH　control　to　promote　short-chain　fatty　acids　(SCFAs)　production　during　anaerobic　alkaline　fermentation　basically　focused　on　constant　pH　control.　In　this　study,　a　simple　and　consumption-reducing　intermittent　pH　control　strategy　at　moderate　temperature　(23　+/-　2　degrees　C)　was　investigated　with　adjusting　pH　to　10　when　naturally　reduced　to　8.　The　intermittent　pH　control　strategy　could　alleviate　the　inhibition　of　acid-producing　bacteria　by　strong　alkaline　and　high　FA　concentration.　Meanwhile,　microbial　diversity　promoted　by　6%　and　69%　while　the　relative　abundance　of　acid-producing　bacteria　increased　by　36%　and　61%　compared　to　blank　and　constant　pH　fermenters.　The　relative　genes　abundance　related　to　amino　acid　metabolism　and　fatty　acid　production　were　mostly　promoted　and　led　to　enhanced　SCFAs　production.　In　the　long-term　fermenter,　the　intermittent　pH　control　strategy　could　result　in　a　68%　reduction　in　alkali　consumption　and　a　37%　increase　in　SCFAs　production　compared　to　that　of　the　constant　pH　at　10.