VKM Catalogue
| VKM No. | Y-99 |
| Scientific name of the strain | Lachancea fermentati (H. 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 |
| Storage methods | F-3, S-4 |
| Pathogenicity group (SanPin 3.3686-21, 28.01.2021, Russia) | no |
| VKM No. | Y-862 Type |
| Scientific name of the strain | Lachancea fermentati (H. 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 |
| Storage methods | F-3, S-4 |
| Pathogenicity group (SanPin 3.3686-21, 28.01.2021, Russia) | no |
| References | 1426, 4101 |
| VKM No. | Y-3081 |
| Scientific name of the strain | Lachancea fermentati (H. Naganishi 1928) Kurtzman 2003 |
| Other culture collection No. | KBP Y-4544 |
| History | KBP Y-4544 |
| Received as | Lachancea fermentati |
| Source of isolation | roots of Carex limosa, root |
| Geographics | Moscow Region |
| Country | Russia |
| Medium | 9 |
| Incubation temp. (C) | 25 |
| Storage methods | F-3, S-4 |
| Pathogenicity group (SanPin 3.3686-21, 28.01.2021, Russia) | no |