Purpose: Evaluation of lactic acid bacterial cultures and their effect on nutritional value of strawberries.
Methods: Fresh strawberries were obtained for this study. A control sample was treated with deMan, Rogosa and Sharpe (MRS) broth. Three LAB treatments with MRS broth were applied as a dip as follows: 1) Lactococcus lactis FS56, 2) Lactobacillus plantarum C28, and 3) L. acidophilus NP51. Treated strawberries were stored at 4°C for five days before analysis of selected minerals and Vitamin C was performed.
Results: Data was compared with values from the USDA National Nutrient Database. Strawberries treated with MRS broth showed an increase in sodium (Na), phosphorus (P), and potassium (K). Reductions in calcium (Ca), iron (Fe), and zinc (Zn) were observed. All three LAB cultures decreased Ca by 3.5 mg/100 g. Fe decreased by 0.051 mg/100 g with L. lactis FS56 and 0.095 mg/100 g with L. plantarum C28 and L. acidophilus NP51. P increased approximately 5.0 mg/100 g in all of the LAB cultures. K was affected the most of all of the minerals that were evaluated. L. plantarum C28 and L. acidophilus NP51 increased K values by 33 mg/100 g while L. lactis FS56 increased it by 40.7 mg/100 g. L. lactis FS56 culture treatment increased Na levels by approximately 3.5 mg/100 g and 5.5 mg/100 g by L. plantarum C28 and L. acidophilus NP51. Zn levels increased by 2.0 mg/100 g in all three LAB cultures.
Significance: These data suggest that the LAB cultures can impact the nutritional value of strawberries. This knowledge is relevant to decide whether to use LAB treatment for pathogen control in this type of product.