Effects of transportation temperature and humidity on the microbial community shifts and flavor characteristics of maize: Analysis based on SPME-GC-MS/MS, GC-IMS and metagenomics
In this study, Metagenomic analysis revealed that high temperature and high humidity conditions significantly altered the microbial community structure, with the bacterium Puteibacter sp. and the fungi Aspergillus sp., Mucor sp., and Apophysomyces sp. emerging as dominant groups.