Characterization and application of Lachancea thermotolerans isolates for sake brewing.

Non-conventional yeasts are increasingly being used in the production of fermented beverages owing to their ability to create unique and high-quality products. The yeast Lachancea thermotolerans is of great industrial significance, particularly in the production of l(+)-lactic acid, which is beneficial for acidifying wine, beer, and potentially sake. To explore its potential in sake brewing, three L.