| lactobacillus casei, dominant species in naturally fermented sicilian green olives. | this study investigated the phenotypic and genotypic characteristics of lactic acid bacteria in naturally fermented green olives, collected from different areas of sicily. both classical biochemical tests and pcr/restriction fragments length polymorphism (rflp) of 16s rdna were used to characterize the isolates. the identity of the isolates was obtained by the partial sequencing analysis of the 16s rdna. the biomerieux software assigned the 13 heterofermentative strains to the lactobacillus brev ... | 2004 | 14672826 |