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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 alternativeyeast 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.
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>.