Ethiopian Fermented Foods and Beverages Raw sequence reads
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 Shamita. By integrating metaxonomic and culturomic approaches alongside physicochemical analyses, the research provides an in-depth characterization of bacterial communities involved in fermentation. This is particularly relevant as traditional Ethiopian fermented products play a crucial role in local diets, contributing to nutrition, food preservation, and potential probiotic benefits. The study not only advances the understanding of microbial diversity in these products but also highlights their implications for public health, food safety, and future biotechnological applications.