Fermentation of African Nightshade Leaves with Lactic Acid Bacterial Starter Cultures

The presented data was obtained within a study of the microbiota involved in the fermentation process of fermented African nightshade (Solanum scabrum). Solanum scabrum is an African indigenous leafy vegetable, which is rich in proteins and micronutrients and could therefore contribute to a healthy diet. In this study, we investigated the fermentation of African nightshade as a post-harvest processing method which could contribute to reduce post-harvest losses. We inoculated the two selected lactic acid bacterial starter strains L. plantarum BFE 5092 and L. fermentum BFE 6620 with 106-107 cfu/ml. An uninoculated control was performed for each fermentation. The microbiota was assessed using phenotypic and genotypic methods. The dataset also includes an annotation file that is providing additional information such as units and decoding of used abbreviations. The dataset consists of two txt files with data and annotations. 1 folder containing v3/v4 16S-HTS-Raw Data.