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"

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.

本数据集包含从玉米淀粉样品中直接提取的DNA的16S核糖体RNA（16S rRNA）及转录间隔区（Internal Transcribed Spacer，ITS）基因扩增子测序的原始与质控后数据文件。其中，刚获取的玉米淀粉样品标记为"_0h"；经不同时长发酵后的样品分别标记为"_6h""_8h""_12h"及"_24h"，后缀数字对应发酵时长。本研究中的玉米淀粉样品采集自西非贝宁地区传统加工作坊的淀粉浆。经发酵的玉米淀粉制品被称为<em>ogi</em>。原始测序数据由英国剑桥的诺禾致源（Novogene Company Ltd）提供，经质控处理后生成干净数据文件，后续用于解析玉米淀粉及玉米<em>ogi</em>样品中的微生物群落组成。扩增子测序及生物信息学分析的详细流程详见相关论文所附的补充方法部分。