The first step in understanding microbial communities in maple sap is to understand which microbes are present in the sap. Previous researchers have shown that a variety of bacteria and yeast can live in maple sap. However, advances in DNA sequencing technology will allow us to learn even more about which microbes are present in sap communities. I am currently working to establish collaborations with maple sugar makers across New England in order to obtain sap samples from a wide variety of sources during the 2021 sugaring season.
These samples will also allow us to grow sap microbes in the laboratory. Once we can grow different microbes, we can start to learn more about how these microbes form communities.