Data supporting the publication: How plant species origin, identity and cereal type shape the microbial composition and functional properties of Munkoyo, a traditional fermented beverage

This dataset supports a study on the microbial and functional diversity of Munkoyo, a traditional non-alcoholic fermented cereal beverage widely consumed in Zambia and neighbouring countries. Munkoyo is produced through spontaneous fermentation of cooked cereals inoculated with roots from specific wild plant species, locally referred to as “Munkoyo plants.”<br>The dataset comprises three complementary experiments designed to evaluate the effects of (i) plant species identity, (ii) geographic origin, and (iii) cereal substrate (maize or sorghum) on bacterial community composition and functional properties of the beverage.Results show that Munkoyo produced using roots from different co-occurring plant species exhibits distinct fermentation dynamics. Final pH values after 72 hours ranged from 3.5 to 4.5, with <em>Rhynchosia insignis</em>-derived beverages showing the lowest pH, while <em>Eminia holubii</em>-derived Munkoyo exhibited faster acidification, reaching minimum pH within 24 hours. In addition, primary metabolite profiles, aroma composition, and bacterial community structure differed significantly between these plant species.<br>Geographic origin effects were assessed using <em>R. insignis</em> roots collected from three districts. The origin significantly influenced titratable acidity, aroma profiles, and bacterial community composition, indicating strong terroir effects.Cereal substrate (maize versus sorghum) did not significantly affect final pH but did influence bacterial community composition.Overall, the dataset demonstrates that plant species identity, geographic origin, and substrate type are key drivers of microbial community assembly and functional characteristics in Munkoyo fermentation. These findings contribute to understanding the role of indigenous microbial resources in traditional fermentation systems and support future efforts in product standardisation and valorisation.<strong> </strong>