From Tree to Table: How Microbial Interactions Shape the Flavor and Quality of Maple Syrup - Alem Hadzic

This research examines how microorganisms in maple sap influence the quality of maple syrup. By studying bacteria such as Pseudomonas and Duganella, the project explores how environmental factors like temperature and iron availability shape microbial interactions during the tapping season, ultimately affecting syrup flavor, color, and overall production.