在适应期和发酵期，米酒醅中的原核微生物群落分别聚成群i和群ii，二者相关系数为0.49。
In the adaptation period and the fermentation period, the communities could be divided into group I and group II and their coefficient was 0.49.
结果表明氯仿和酸预处理均可获得最适厌氧发酵产氢微生物群落。
The effects of different pretreatment methods on H2 production and microbial diversity were explored.
结果表明氯仿和酸预处理均可获得最适厌氧发酵产氢微生物群落。
The effects of different pretreatment methods on H2 production and microbial diversity were explored.
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