VKM Catalogue
| VKM No. | Y-99 |
| Scientific name of the strain | Lachancea fermentati (Naganishi 1928) Kurtzman 2003 |
| History | CBS 797 |
| Received as | Debaryomyces mandshuricus Naganishi 1924 Type strain |
| Source of isolation | Manchurian rye beer |
| Country | Japan |
| Medium | 9 |
| Incubation temp. (C) | 25 C |
| Storage methods | F-3, S-4 |
| Risk group | 0 |
| VKM No. | Y-862 Type strain |
| Scientific name of the strain | Lachancea fermentati (Naganishi 1928) Kurtzman 2003 |
| History | CBS 707 |
| Received as | Zygosaccharomyces fermentati Naganishi 1928 Type strain |
| Source of isolation | sediment of peppermint |
| Country | Japan |
| Medium | 9 |
| Incubation temp. (C) | 25 C |
| Storage methods | F-3, S-4 |
| Risk group | 0 |
| References | 1426 |
| STRAININFO | HISTRI |