Hanseniaspora lachancei
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| Hanseniaspora lachancei | |
|---|---|
Scientific classification  | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycodaceae |
| Genus: | Hanseniaspora |
| Species: | H. lachancei |
| Binomial name | |
| Hanseniaspora lachancei Čadež, Poot, Raspor & M.Th. Smith 2003[1] | |
Hanseniaspora lachancei is a species of yeast in the family Saccharomycetaceae. It is associated with fermenting agave juice and a tequila production facility in Mexico.
Samples of H. lachancei were first isolated from samples taken at the Tequila Herradura estate in Jalisco, Mexico over a seven-day period in February 1992.[2] Initially mis-identified as atypical Hanseniaspora guilliermondii strains, further testing revealed that the samples were distinct from H. guilliermondii.[3] The species was first described by Neža Čadež, Gé A. Poot, Peter Raspor, and Maudy Th. Smith in 2003 and given the specific epithet "lachancei" after Marc-André Lachance, the yeast taxonomist and ecologist who collected the original samples.[1]
Genetic sequencing shows that the species is closely related to Hanseniaspora opuntiae, Hanseniaspora pseudoguilliermondii, and Hanseniaspora guilliermondii.[4]