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Page 37


Volume 2

Journal of Microbiology and Biotechnology Reports

Microbial Biotechnology 2018

September 17-18, 2018

Microbial Biotechnology & Vaccine Design

September 17-18, 2018 Lisbon, Portugal



World Congress on

Fortification of dairy products with vitamin D3 and calcium and its influence on dairy microorganisms

Sarka Havlikova, Nemeckova I and Smolova J


Dairy Research Institute, Czech Republic


The aim of our work was to test the effect of vitamin D and calcium supplementation on dairy microorganisms and

subsequently to design the technological processes of dairy products with an increased nutritional value. It is important to supply the

diet of temperate climate inhabitants with these nutrients, especially in winter period when the exposure to UV light is reduced. The

lack of these nutrients contributes many civilization chronic diseases (diabetes, osteoporosis, cancer, immunity disorders).


In the first stage, the growth curves of yoghurt, acidophilic, bifidogenic and mesophilic cultures in UHT milk with the

addition of vitamin D3, Aquamine F or Lactoval were studied. The supplements were added to cover 30% of the recommended daily

allowance (DDD) in a 100 ml portion. Afterwards, samples of yoghurt drinks and quark desserts were prepared with an emphasis

on studying the influence of fortification and flavoring components on dairy microorganisms, selected physicochemical parameters

and sensory evaluation of the products.


The addition of vitamin D and Aquamine F did not significantly affect the growth curves of tested cultures. The addition of

Aquamine F even had a positive effect on the density of bifidobacteria. On the other hand, the addition of Lactoval slowed down the

growth of acidophilic culture but the density of microorganisms was comparable across all samples. Due to the buffering capacity of

the calcium preparations, there has been a low pH drop in the developed dairy products.


Our study suggests possibilities to fortify dairy products fulfilling nutritional, microbiological and sensory criteria.


Sarka Havlikova is working as an engineer in the Department of Cheese Technology at the Research Institute of Dairy. She has experience in the field of

microbiology and biotechnological related research work. She has interest in dairy products and dairy microorganisms related projects and technical challenges.

Sarka Havlikova et al., J Microbio and Biotech Rept 2018, Volume 2