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====''Lachancea thermotolerans''====
Formerly classified as ''Kluyveromyces thermotolerans'' <ref name="Domizio_2016">[http://onlinelibrary.wiley.com/doi/10.1002/jib.362/full Lachancea thermotolerans as an alternative yeast for the production of beer. P.Domizio, J.F.House, C.M.L.Joseph, L.F.Bisson, and C.W.Bamforth. 2016.]</ref>, ''L. thermotolerans'' is a species of yeast that has been found to produce small amounts of lactic acid during fermentation(also known as "lactic acid yeast").
The optimal fermentation range is reported to be between 61-68°F (16-20°C) for one strain that [http://suigenerisbrewing.com/ Bryan of Sui Generis blog] has worked with, 70-72°F (21-22°C) for another strain that DeWayne Schaaf/Justin Amaral have traded on MTF, and 74°F (23°C) for a third strain that Justin Amaral has worked with. Many strains may die at temperatures as low as 84°F (28°C). Some other species of ''Lachancea'' die at 20°C (68°F), hence the species name "''thermotolerans''" <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1859057757455763/?comment_id=1859068620788010&comment_tracking=%7B%22tn%22%3A%22R%22%7D Bryan of Sui Generis Blog and Justin Amaral. Milk The Funk Facebook group post regarding the temperature range for L. thermotolerans. 10/22/2017.]</ref>.