FASTQ file of spontaneously fermented Ethiopian honey wine, Tej

The aim of this research was to get an insight on the microbiota and microbiome involved in the spontaneously fermented Ethiopian honey wine, Tej. About 21 Tej samples were collected from three locations (Addis Ababa, Bahir Dar and Debre Markose) of Ethiopia. Due the natural fermentation system, our research hypothesis was, there will be a variation in the microbial community dominance among the samples collected from the same area and/or across the samples from different areas. However, the dominant bacterial or fungal genus were almost similar for both case of sampling situations. Nonetheless, these data were generated via high-through-put sequencing of the DNA that was extracted from the collected Tej samples. These FASTQ files are the raw data, that has to be pass through bioinformatics analysis using QIIAM 2, web-based calypso, and R studio to get a meaning full data. Meanwhile, after analyzing these raw data, the bacterial community structure was dominated by the genera of Lactobacillus (53.15%) and Zymomonas (38.41%). Similarly, the fungal community structure was exclusively dominated by genus of Saccharomyces (99.66%). Furthermore, both bacterial and fungal communities had shown no statistically significant differences in alpha diversity analysis based on the area of sample collection. However, the bacterial communities had a statically significant difference in Unweighted Unifrac beta diversity analysis. Nevertheless, still the bacterial quantitative beta diversity measurement had demonstrated that all of the samples had a similar dominate tax.