Poppy Seed Kefir Microbial and Chemical Dynamics During Fermentation and Storage

Gema Casado-Hidalgo's dataset, harvested by e-cienciaDatos and last updated on October 14, 2025, documents the fermentation and storage of poppy seed kefir. It likely contains tabular data tracking pH, microbial viability, sugar and acid concentrations, and opium alkaloid levels across four sample conditions over multiple time points. The data appears to be derived from a controlled laboratory experiment.

Use Cases

• Modeling microbial population dynamics based on viability counts for S. thermophilus, Lactococcus, Lactobacillus, moulds, and yeasts.
• Analyzing sugar degradation and acid production pathways based on concentrations of lactose, galactose, glucose, and various organic acids.
• Studying the stability of opium alkaloids like morphine and codeine in a fermented food matrix under different spiking conditions.

Strengths

• Data covers four distinct sample conditions (M1-M4) enabling comparative analysis.
• Measurements are taken at multiple time points: 0, 6, and 24 hours of fermentation, plus one week of cold storage.
• Tracks a wide range of analytes including pH, microbial counts, six sugars/alcohols, eight organic acids, and six opium alkaloids.

Limitations

• Column-level documentation is absent; field semantics must be inferred after download.
• Row count is unknown, which may limit suitability assessment for specific modeling tasks.

Provenance

Source

e-cienciaDatos Harvested Dataverse

Collection Method

Likely data from a controlled laboratory experiment on kefir fermentation.

Time Range

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Freshness

Last updated 2025-10 21:34:55; freshness should be verified.

Geography

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