Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria (LAB) in many food products, thus confers various health benefits to humans when they are frequently consumed in adequate amounts. The advent of functional food or the concept of nutraceuticals objectively places more emphasis on seeking alternatives to limit the use of medications thus promoting the regular consumption of fermented foods. Probiotic use has thus been recommended to fulfill the role of nutraceuticals, as no side effects on human health have been reported. Probiotics and lactic acid bacteria can boost and strengthen the human immune system, thereby increasing its resistance against numerous disease conditions. Consumer safety and confidence in dairy and fermented food products and the desire of the food industry to meet the sensory and health needs of consumers, has thus increased the demand for probiotic starter cultures with exceptional performance coupled with health benefiting properties. The potential of probiotic cultures and lactic acid bacteria in many industrial applications including fermented food products generally affects product characteristics and also serves as health-promoting foods for humans. The alleviation of lactose intolerance in many populations globally has been one of the widely accepted health claims attributed to probiotics and lactic acid bacteria, although many diseases have been treated with probiotic lactic acid bacteria and have been proven with scientific and clinical studies. The aim of our review was to present information related to lactic acid bacteria, the new classification and perspectives on industrial applications with a special emphasis on food safety and human health.

The aim of the present study was to evaluate the possibilities for using date fruit from the Kingdom of Saudi Arabia in the formulation of a novel snack bar while replacing the used honey with date paste. The technological, textural, microbiological and sensory qualities of the obtained food products were evaluated during storage for 12 days after their production. Date palm fruit in the form of date paste was used as an ingredient in the composition of the new snack bars that also included nuts and dried fruits. Five formulations were prepared: a control bar, snack bar with 40% date paste, snack bar with 50% date paste, snack bar with 60% date paste, and snack bar with 70% dates paste. The resulting date paste’s textural characteristics supported the bonding potential of the food system and gave a sweet taste to the final product. The formulations containing 50% date paste presented the highest overall acceptability and were the formulation with the best sensory characteristics. Thus, the addition of date paste in snack bars would be a good option to develop a functional product that contributes to rational nutrition principles. The obtained values in the current study confirmed the technological and functional potential of date fruit as a product that can find adequate application in the composition of foods with functional properties.

In this study, the impact of seven different gums on textural and microbiological properties of goat milk yogurt during refrigerated storage was investigated. The results showed that yogurt containing xanthan and locust bean gums had enhanced firmness, consistency, cohesiveness, and viscosity during four weeks of storage compared to the control and yogurt fortified with other gums (p < 0.05). The addition of gums also helped to maintain the microbial viability of the yogurt culture and the probiotic Bifidobacterium spp. This study thus demonstrated that these gums could be used in the production of goat milk yogurt with enhanced textural properties.

The objective of this study was to determine the use of phytone peptone to optimize the growth and cell density of Lactobacillus reuteri. Four strains of L. reuteri (DSM 20016, SD 2112, CF 2-7F, and MF 2-3,) were used in this study. An overnight culture of individual strains was inoculated into fresh basal media with various protein sources (peptone, tryptone, proteose peptone #3, phytone peptone, tryptic soy broth, yeast extract, and beef extract). Samples were then mixed well and incubated at 37 °C for 15 h. Bacterial growth was monitored by measuring turbidity (optical density 610 nm) at different time intervals during the incubation period. At the end of incubation, samples were plated on de-Man Rogosa Sharpe (MRS) agar to determine the bacterial population. Our results showed that phytone peptone promoted the growth of L. reuteri (p < 0.05) by 1.4 log CFU/mL on average compared to the control samples. Therefore, phytone peptone could be included in laboratory media to enhance growth and increase the cell density of L. reuteri.

Energy drinks are popular among college students in Saudi Arabia (S.A) who consume these drinks for a variety of reasons. For example, college students believe that energy drinks can improve attention and/or reaction times during extended periods of cognitive demand. However, some of the ingredients in energy drinks, particularly sucrose and caffeine, can cause negative health effects such as an increase in heart rate and blood pressure and possible dehydration. In addition, these drinks can interfere with and disrupt normal sleep patterns. The majority of college students in Saudi Arabia are generally unaware of the potential health hazards of energy drinks. Therefore, the objective of this study was to access the usage patterns of energy drinks among college Students in Saudi Arabia. For this study, healthy college student volunteers from three universities in Riyadh, S.A. (King Saud University, Princess Nora Bint Abdul Rahman University and Imam Muhammad Ibn Saud Islamic University) were recruited. Data were collected via a self-administered, standard pretested questionnaire consisting of 14 questions relating to students’ socio-demographic characteristics, personal habits, total fluid intake, energy drink-related knowledge, and habits. Of the 472 students surveyed, 338 regularly consume energy drinks. The mean age and standard deviation were 20.22 ± 1.71. An exploratory analysis was performed to model significant predictors of energy drink consumption. A backward elimination logistic regression modeling technique was used to reach the most parsimonious yet statistically significant model. Although there was a high prevalence of energy drink usage among students involved in this study, a majority of these students do not have accurate information about the products’ ingredients or potentially detrimental health effects. Our study showed that there is a need for more stringent labeling of energy drinks so that the consumer would know the exact quantity of each ingredient. Future studies are also needed to determine whether formal educational training could impact on understanding as well as intake of energy drinks and harmful side effects of such drinks among college students. Thus, there is an urgent need to provide college students with education and access to unbiased scientific information in order for the students to make informed and healthy choices.