Lachancea thermotolerans
E1552833
UNEXPLORED
Lachancea thermotolerans is a non-Saccharomyces yeast species widely used in winemaking and fermentation for its ability to produce lactic acid and enhance flavor complexity.
All labels observed (1)
| Label | Occurrences |
|---|---|
| Lachancea thermotolerans canonical | 2 |
How this entity was disambiguated
This entity first appeared as the object of triple T22516204 — resolving that mention is where its identity was fixed. The disambiguator weighed these candidate entities and picked the highlighted one (or “None”, minting a new entity). This is how homonymy is resolved: the same surface form can point to different entities.
NED1
Entity disambiguation (via context triple)
gpt-5-mini-2025-08-07
Target entity: Lachancea thermotolerans Context triple: [Saccharomycetaceae, containsTaxon, Lachancea thermotolerans]
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A.
Kluyveromyces marxianus
Kluyveromyces marxianus is a thermotolerant yeast species widely used in biotechnology for its rapid growth and ability to ferment a broad range of sugars, including lactose.
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B.
Zygosaccharomyces bailii
Zygosaccharomyces bailii is a highly preservative-resistant spoilage yeast known for surviving in acidic, high-sugar, and chemically preserved foods and beverages.
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C.
Zygosaccharomyces rouxii
Zygosaccharomyces rouxii is a highly osmotolerant yeast species known for spoiling high-sugar and high-salt foods and for its role in certain traditional fermented products.
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D.
Torulaspora delbrueckii
Torulaspora delbrueckii is a species of yeast widely used in winemaking, baking, and other fermentations for its distinctive aromatic and flavor contributions.
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E.
Metschnikowia pulcherrima
Metschnikowia pulcherrima is a species of yeast known for its strong biocontrol activity against plant pathogens and its use in winemaking and other fermentations due to its distinctive metabolic properties.
- F. None of above. chosen
- G. Unsure - the case is ambiguous/there is not enough information to decide.
NED2
Entity disambiguation (via description)
gpt-5-mini-2025-08-07
Target entity: Lachancea thermotolerans Target entity description: Lachancea thermotolerans is a non-Saccharomyces yeast species widely used in winemaking and fermentation for its ability to produce lactic acid and enhance flavor complexity.
-
A.
Kluyveromyces marxianus
Kluyveromyces marxianus is a thermotolerant yeast species widely used in biotechnology for its rapid growth and ability to ferment a broad range of sugars, including lactose.
-
B.
Zygosaccharomyces bailii
Zygosaccharomyces bailii is a highly preservative-resistant spoilage yeast known for surviving in acidic, high-sugar, and chemically preserved foods and beverages.
-
C.
Zygosaccharomyces rouxii
Zygosaccharomyces rouxii is a highly osmotolerant yeast species known for spoiling high-sugar and high-salt foods and for its role in certain traditional fermented products.
-
D.
Torulaspora delbrueckii
Torulaspora delbrueckii is a species of yeast widely used in winemaking, baking, and other fermentations for its distinctive aromatic and flavor contributions.
-
E.
Metschnikowia pulcherrima
Metschnikowia pulcherrima is a species of yeast known for its strong biocontrol activity against plant pathogens and its use in winemaking and other fermentations due to its distinctive metabolic properties.
- F. None of above. chosen
Referenced by (2)
Full triples — surface form annotated when it differs from this entity's canonical label.