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.

Deep-ocean microbes perform extraordinary chemistry in extreme environments. This research isolates archaea and bacteria that consume hydrocarbons and convert them into carbon dioxide through unique metabolic pathways. By visualizing and separating these organisms, the work reveals pathways that could be engineered to recycle greenhouse gases into clean biofuels, offering new tools against climate change.