Lactobacilli generally used in the production of fermented food products such as yogurt, sauerkraut, pickles, and wine also function as a probiotic culture benefiting humans and animals by improving gut microbial balance. Lactobacilli are known to derive metabolic energy from homofermentative or heterofermentative carbohydrate fermentation to accomplish its complex nutritional requirements (Didari et al., 2014; Makarova et al., 2006). Among many strains and species of lactobacilli which are used commercially as probiotics, Lactobacillus casei have been added to a variety of dairy-based products such as fermented milks and yogurts (Hoppe & Larsen, 2009). L. casei is also studied in fermented soy milk (Kumari et al., 2018), vegetable and fruit juices (Martins et al., 2013), apricot juice (Bujna et al., 2018), etc. L. casei is a gram-positive, nonmotile, nonspore forming, and facultative heterofermentative strain which can entirely convert hexoses (Srinivas et al., 1990) into lactic acid via Embden-Meyerhof-Parnas (EMP) pathway. However, in the presence of complex carbohydrates or carbohydrate limiting environment, acetic acid and ethanol are formed in addition to butyric acid, formic acid, and lactic acid (Gobbetti & Minervini, 2014). L. casei has been isolated not only from traditional milk cultures around the world like Indonesian dadih, Indian Dahi, Ethiopian ititu, and Kenyan maziwa Lala, but also from olive fermentation, meats, sausages, wine, and
