@misc{https://doi.org/10.4121/b2cb872d-06c0-4938-8225-a84957efae70.v1,
  doi = {10.4121/b2cb872d-06c0-4938-8225-a84957efae70.v1},
  url = {},
  author = {Sanya, A.K. Carole and Schoustra, Sijmen E. and Ugale, Radhika S. and Madode, Yann E. and Wolkers-Rooijackers, Judith C. M. and Linnemann, Anita R. and Smid, Eddy J.},
  keywords = {Cereal starch, starter inoculum, lactic acid fermentation, Lactic acid bacteria, Yeast},
  title = {Data supporting the analysis of sequencing data for identification of lactic acid bacteria (LAB) and yeast species in traditionally fermented maize ogi, part of the research " Traditional maize ogi production and the assessment of selected species for the development of a starter culture "},
  publisher = {4TU.ResearchData},
  year = {2025},
  copyright = {CC BY 4.0},
}