Fig. 4From: Dynamics of dark fermentation microbial communities in the light of lactate and butyrate productionNon-gaseous fermentation products expressed in millimoles of carbon (bars, left axis) and pH (diamonds, right axis) of the digestive liquids from batch experiments presented in time for each experiment. The values are a mean from 3 replicates; for each, the analyses were performed in duplicate. The composition of fermentation products was analysed using high-performance liquid chromatography. The pH values are a mean from 3 replicates ± SD. For detailed data, see Additional file 4Back to article page