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

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