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　　Lachancea fermentati

　　NRRL Y-1559(Type Strain)

　　Accession numbers in other collections:ATCC 58446=CBS 707=CCRC 21760=DBVPG 6297=IFO 0479

　　Source:van Rij,CBS,Delft,The Netherlands

　　Isolated from(substrate):AGW,sediment,peppermint beverage

　　Genetic info:ROBNETT PCR#548,#769 from Model E prep,and#778 from RNA prep.0 diff.D1/D2 and ITS with Y-11844,Y-17054,Y-17055,Y-7434,Y-11847,and Y-12620.GenBank:D1/D2(U84239),SSU(X77930),ITS(AY046206),EF-1 alpha(AF402076),mito SSU(AF442339).

　　Optimum growth temperature:25C

　　Comments:type strain of Zygosaccharomyces fermentati and Saccharomyces montanus