TY - DATA T1 - Data underlying analysis of the microbial community composition in the manuscript " The impact of processing technology on microbial community composition and functional properties of Beninese maize ogi" PY - 2024/02/07 AU - A.K. Carole Sanya AU - Anita R. Linnemann AU - Yann E. Madode AU - Sijmen E. Schoustra AU - Eddy J. Smid UR - DO - 10.4121/ab7bc46e-e163-4cec-8a5d-6d987025dd3a.v1 KW - Maize starch KW - production process KW - spontaneous fermentation KW - microbial community N2 -

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.

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