Characterization of the microbiota and volatile components of kocho, a traditional fermented food of Ethiopia

The presented data was obtained within a study of the microbiota and volatile compounds of Kocho, a traditional food product in Ethiopia prepared by fermentation of ‚false banana‘ plants (Ensete ventricosum). The microbiota was assessed using phenotypic and genotypic methods, while the volatile compounds were characterized by HS-SPME treatment coupled with GC/MS. The dataset also includes an annotation file that is providing additional information such as units and decoding of used abbreviations. Dataset consists of two txt files with data and annotations. 1 folder containing 14 subfolders with v3-v4 16S-HTS-Raw Data.