The doi above is for this specific version of this dataset, which is currently the latest. Newer versions may be published in the future. For a link that will always point to the latest version, please use
doi: 10.4121/ab7bc46e-e163-4cec-8a5d-6d987025dd3a

Sanya, A.K. Carole; Linnemann, Anita R.; Madode, Yann E.; Schoustra, Sijmen E.; Smid, Eddy J. (2024): Data underlying analysis of the microbial community composition in the publication "The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi". Version 2. 4TU.ResearchData. dataset. https://doi.org/10.4121/ab7bc46e-e163-4cec-8a5d-6d987025dd3a.v2

Dataset

x choose version: version 1 - 2024-02-07

• Food Sciences
• Microbiology
• Ecology
• Engineering
• Biological Sciences

Maize starch, microbial community, production process, spontaneous fermentation

CC0

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by A.K. Carole Sanya , Anita R. Linnemann , Yann E. Madode , Sijmen E. Schoustra , Eddy J. Smid

Raw and cleaned data files related to 16S rRNA and ITS genes amplicon sequencing of the DNA extracted directly from maize starch samples after obtention (labelled “_0h”) and after fermentation (labelled “_6h”, “_8h”, “_12h”, or “_24h”, corresponding to the duration of the fermentation). The maize starch samples were obtained from starch slurries collected from traditional processors in Benin, West Africa. The fermented maize starch after fermentation is called “ogi”. The raw data were obtained from Novogene Company Ltd (Cambridge, United kingdom) and processed to generate clean data files, which were consequently used to investigate the microbial community composition in the maize starch and maize ogi samples. Details on the amplicon sequencing and bioinformatic analysis are provided as supplementary method attached to the related manuscript.

• 2024-02-07 first online

• 2024-04-05 published, posted

4TU.ResearchData

Text/plain readme file; zipped folder containing files of different format

The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi

• Interdisciplinary Research and Education Fund (INREF) programme of Wageningen University

Food Quality and Design (FQD), Wageningen University and Research;
Laboratoire de Sciences des Aliments (LSA), Université d’Abomey-Calavi;
Laboratory of Genetics, Wageningen University and Research;
Food Microbiology, Wageningen University and Research