The inhibition of coal spontaneous combustion (CSC) by microorganisms presents an environmentally friendly method to reduce coal oxidation rates in mines and delay natural ignition. In this study, XRD, FTIR, and TG-DTG-DSC experiments were employed to analyze the inhibitory effect of microorganisms on CSC from both microstructural and macroscopic oxidation perspectives. The results indicated that microorganisms enhanced the ordering and graphitization of coal’s microcrystalline structure, reduced the number of functional groups, and disrupted aliphatic hydrocarbons and oxygen-containing groups. The average microcrystalline diameter and the number of effectively stacked aromatic layers decreased by 32.04 % and 27.22 %, respectively, while the total area of aliphatic hydrocarbon peaks decreased by 55.56 %. The characteristic temperature points shifted to higher zones, with the maximum weight loss rate temperature and burnout temperature exhibiting significant increases of 67.87℃ and 138.67℃, respectively. The thermal effect of coal oxidation was diminished, with total heat release decreasing by 77.8 J/mg. Additionally, the apparent activation energy (Ea) increased by 1.45 times, and the pre-exponential factor (ln A) reduced to 61.05 % of that of raw coal. This study establishes a foundation for future microbial inhibition of CSC.
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