This study aims to comprehensively investigate the microbial ecology of nine traditional Ethiopian fermented foods and beverages, including Kotcho, Datta, Injera, Tej, Tella, Cheka, Kinito, Borde, and
1The ratio between a sampling time point and t−16 was calculated (e.g., t72/t−16). The ratio for this value and the pool was then determined to obtain fold changes. A value equal to 1 indicates no cha
