Microbial dynamics, alkaloid stability, and lactose degradation of poppy seed kefir during fermentation and cold storage

This database includes: Table 1. Evolution of pH value in M1 (control), M2 (kefir spiked at low level of OAs), M3 (kefir spiked at high level of OAs) and M4 (kefir with poppy seeds) during different fermentation times (0, 6 and 24 h) and cold storage (1 week).Fig. 2. Viability of (a) S. thermophilus and Lactococcus ssp., (b) Lactobacillus ssp., (c) moulds and yeasts in M1 (control kefir), M2 (kefir spiked at low level of OAs), M3 (kefir spiked at high level of OAs) and M4 (kefir with poppy seeds) during different fermentation times (0, 6 and 24 h) and cold storage (1 week). Fig. 3. Evolution of (a) lactose, (b) galactose, (c) glucose, and (d) myoinositol (g/100g) in M1 (kefir control), M2 (kefir spiked at low level of OAs), M3 (kefir spiked at high level of OAs) and M4 (kefir with poppy seeds) during different fermentation times (0, 6 and 24 h) and cold storage (1 week). Fig. 4. Evolution of (a) lactic acid, (b) glycerol, (c) citric acid, (d) acetic acid, (e) formic acid, (f) pyruvic acid, (g) propionic acid and (h) butyric acid concentration (g/100g) in M1 (control kefir), M2 (kefir spiked at low level of OAs), M3 (kefir spiked at high level of OAs) and M4 (kefir with poppy seeds) during different fermentation times (0, 6 and 24 h) and cold storage (1 week). Fig. 5. Evolution of six main OAs (morphine, codeine, thebaine, papaverine, noscapine and oripavine) (mg/kg) in (a) kefir spiked at low level of OAs, (b) kefir spiked at high level of OAs and (c) kefir with poppy seeds during different fermentation times (0, 6 and 24 h) and cold storage (1 week). Table S1. Parameters of mass spectrometry analysis in positive ionization mode.Table S2. Matrix-matched calibration curves for the four fermentation conditions under study. Table S3. Recovery percentages (%) of OAs in the four samples under different fermentation and storage

本数据库包含如下内容：
表1 不同发酵时长（0、6、24 h）及1周冷藏条件下，M1（空白对照）、M2（添加低浓度有机添加物（OAs）的开菲尔（kefir））、M3（添加高浓度有机添加物（OAs）的开菲尔）及M4（添加罂粟籽的开菲尔）体系内pH值的动态变化。
图2 不同发酵时长及1周冷藏条件下，M1（空白对照开菲尔）、M2、M3、M4体系中（a）嗜热链球菌（S. thermophilus）与乳球菌属（Lactococcus ssp.）、（b）乳杆菌属（Lactobacillus ssp.）、（c）霉菌与酵母菌的活菌数变化。
图3 不同发酵时长及1周冷藏条件下，M1、M2、M3、M4体系中（a）乳糖、（b）半乳糖、（c）葡萄糖及（d）肌醇（单位：g/100g）的含量变化。
图4 不同发酵时长及1周冷藏条件下，M1、M2、M3、M4体系中（a）乳酸、（b）甘油、（c）柠檬酸、（d）乙酸、（e）甲酸、（f）丙酮酸、（g）丙酸及（h）丁酸的浓度变化（单位：g/100g）。
图5 不同发酵时长及1周冷藏条件下，（a）添加低浓度有机添加物（OAs）的开菲尔、（b）添加高浓度有机添加物（OAs）的开菲尔及（c）添加罂粟籽的开菲尔体系内6种主要OAs（吗啡、可待因、蒂巴因、罂粟碱、那可丁及奥洛法定）的含量变化（单位：mg/kg）。
表S1 正离子模式下的质谱分析参数。
表S2 本研究中4种受试发酵条件的基质匹配校准曲线。
表S3 4种受试样品在不同发酵及冷藏条件下有机添加物（OAs）的回收率（%）。