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.

The talk highlights how biology involves unseen interactions and how distinguishing living from dead microorganisms is essential. Using the chemical PMA (propidium monoazide), researchers can identify active pathogens and reduce misinterpretation in diagnostic tests, especially for viruses that cannot be grown in labs. This technique helps improve diagnostics, guide treatments, and advance microbiological research.