Shifting fermentation products between hydrogen and volatile fatty acids: microbial community structure and function
收藏NIAID Data Ecosystem2026-03-09 收录
下载链接：
https://www.ncbi.nlm.nih.gov/sra/SRP080296
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资源简介：
This study focused on determining how microbial community structures are affected by varying the initial concentration of fermentable substrates provided to fermentative, methanogenic microbial communities. Ethanol, lactate, glucose, sucrose, and molasses were all used as individual substrates in order to characterize these effects across simple and complex fermentable substrates.
创建时间：
2016-12-07
