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"

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 “<em>ogi</em>”. 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 <em>ogi</em> samples. Details on the amplicon sequencing and bioinformatic analysis are provided as supplementary method attached to the related manuscript.

本数据集包含从两类玉米淀粉样品中直接提取的DNA的16S核糖体RNA（16S rRNA）和内转录间隔区（ITS）基因扩增子测序的原始与清洗后数据文件：一类为刚获取的玉米淀粉样品（标记为"_0h"），另一类为经不同时长发酵后的玉米淀粉样品（标记为"_6h""_8h""_12h"或"_24h"，对应发酵持续时间）。
本研究中的玉米淀粉样品取自西非贝宁地区传统加工商户采集的淀粉浆。经发酵后的玉米淀粉被命名为"ogi"。
本数据集的原始数据由英国剑桥的诺禾致源（Novogene Company Ltd）提供，经处理后得到清洗后数据文件，用于解析玉米淀粉及玉米"ogi"样品中的微生物群落组成。有关扩增子测序及生物信息学分析的详细步骤，详见关联论文所附的补充方法部分。