Different phenotypic methods are used to identify LAB important for fermentation technology. However, these methods are not sufficient to characterize sub-species and strains in a genus. Thus, new methods have been developed depending on genotypical features and used effectively for the definition of the bacteria [10,11]. The methods used for the current study of LAB such as 16S rRNA sequencing, ribotyping, protein profilling, and pulsed-field gel electrophoresis (PFGE) are either too laborious and limited in their resolving power or require a species-specific methodology. Therefore, a method that is universally suitable for the LAB with a high resolving power both on the species and intraspecies level would be a highly valuable tool. In this regard, PCR- based genomic fingerprinting techniques are believed to have the most potential, and are easy to perform [6,12,13]. Highly conserved repetitive DNA elements, such as Repetitive Extragenic Palindromic (REP) elements, Enterobacterial Repetitive Intragenic Consensus (ERIC) elements and BOX elements seem to be widely distributed in the genomes of various bacterial groups. PCR amplification of repetitive bacterial DNA elements (rep-PCR) has been known as a simple PCR-based technique with the following characteristics: (1) low cost, (2) a high discriminatory power (3) suitability for a high-throughput of strains, and (4) a reliable tool for classifying and typing a wide range of Gram-negative and some Gram-positive bacteria [13- 15]. The main purpose of this paper is to characterize the LAB isolated from Turkish fermented sausage with phenotypic methods and to find out if this information is supported by BOX-PCR, a genotypic fingerprinting analyzing method.