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Article

Lactobacillus casei, dominant species in naturally fermented Sicilian green olives.

International journal of food microbiology - 1 Jan 2004

Randazzo Cinzia L, Restuccia Cristina, Romano A Daniele, Caggia Cinzia

Abstract excerpt

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...

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Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

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Identifiers

PMID: 14672826
DOI: 10.1016/s0168-1605(03)00159-4

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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