show Abstracthide AbstractNumerous studies have already been conducted on LAB involved in fermented foods from different regions in the Philippines. However, every locality has its unique fermented product and techniques used. Thus, exploration of LAB present in fermented foods, particularly fruits, and vegetables is important. Furthermore, the traditional identification of LAB in the Philippines uses phenotypic approaches. The use of molecular methods will help obtain an accurate title of LAB. This study was conducted to identify lactic acid bacteria isolated from selected fermented fruits and vegetables through 16S rRNA gene sequencing.