## 1 Introduction  
Rice, as one of the most important staple crops globally, plays a significant role in human nutrition and food security [1]. However, during the storage process, rice is often plagued by microbial contamination, leading to a decline in quality and potential food safety issues [2]. Understanding the impact of different storage conditions on microbial community dynamics and subsequent effects on rice quality is crucial for ensuring food security and optimizing storage practices. Microorganisms, including bacteria, fungi, and yeasts, are ubiquitous in the environment and can readily colonize rice grains [3]. The composition and activity of microorganisms in rice can be influenced by various factors, such as temperature, humidity, storage duration, and initial microbial loads [4, 5]. These factors collectively determine the growth, survival, and metabolic capabilities of microorganisms, which ultimately shape the microbial community structure in stored rice. The microbial community in rice grains is highly complex, comprising both beneficial and detrimental microorganisms. Detrimental microorganisms, including pathogenic bacteria, molds, and mycotoxin-producing fungi, can cause spoilage, quality deterioration, and health risks [6; 7]. Microorganisms can use the nutrients of rice, which will affect the integrity of the rice, resulting in reduced germination rate. Meanwhile, rice will produce an unpleasant smell after being decomposed by microorganisms and can be utilized by mold to produce a moldy taste. The appearance, color, and shape of rice are affected by microbial community activities. Research has shown that different storage conditions significantly impact the microbial community dynamics in rice [8]. Related research found that a rice grain storage warehouse adopted different storage methods such as ventilation, nitrogen gas atmosphere, etc., to ensure the good quality of rice grains and inhibit the growth of mold. Temperature and humidity play pivotal roles in influencing microbial growth and survival [9]. Higher temperature and moisture levels can create a favorable environment for microorganisms, leading to increased microbial activity and potential spoilage [10]. Previous studies have demonstrated that temperature and relative humidity influence microbial growth [11; 12]. Conversely, low temperatures and dry conditions can inhibit microbial growth but may not completely eliminate microorganisms [13; 14]. Understanding how varying storage conditions affect the balance between beneficial and detrimental microorganisms is crucial for maintaining rice quality and safety. Furthermore, the presence of specific microorganisms in rice can have profound implications for its quality attributes [15]. Microorganisms interact with rice grains through various mechanisms, including enzymatic activities and metabolic processes. These interactions can lead to changes in texture, flavor, aroma, and nutritional composition. For instance, certain microorganisms can modify complex carbohydrates, proteins, and lipids, impacting the overall nutritional profile and digestibility of rice. Moreover, the production of metabolites and enzymes from microorganisms can contribute to off-flavours, off-odors, and the development of mycotoxins, compromising rice quality and consumer acceptability [16]. Various molds, including _Aspergillus_, _Penicillium_, and others, can cling to harvested rice grains through exposure to wind and rain. For example, cereal infected by _Fusarium_ spp. and stored under simulated conditions for six weeks exhibited excessive levels of Deoxynicalenol and Zearalenone, which compromised the degradation of starch and protein during storage [17; 18]. In light of the intricate relationship between storage conditions, microbial dynamics, and rice quality, it is crucial to comprehensively investigate these conditions to develop appropriate storage strategies that preserve rice quality and ensure food safety.