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.
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