**2. Lactobacillus**

Lactobacilli are fastidious lactic acid bacteria (LAB) of the family Lactobacillaceae that are mostly utilized in the dairy industries due to their fermentative properties. According to Ibrahim and Ouwehand [2], these microbes are non-spore-forming, aerotolerant anaerobes, which are rod-shaped, gram-positive, and part of the phylum Firmicutes, class Bacilli, and the order Lactobacillales. The aerotolerant property of Lactobacillus makes it possible for the organism to thrive in both anaerobic and aerobic environments. Lactobacilli are found to be part of the lactic LAB; therefore, they are usually distinguished based on their ability to create and produce lactic acid as a byproduct during glucose metabolism, which helps contribute to the preservation of the food due to the acid produced after the metabolism. They also contribute to individual sensory qualities such as flavor (aroma and taste) and texture and also enhance the organoleptic properties of foods [7], thus being classified to be the most important bacteria group amongst LAB in applied microbiology [8, 9]. Lactobacillus
