| Product Number | TS569382 |
| Strain Number | CBS 9197 |
| WDCM number of Culture Collection | 133 |
| Organism Name | Hanseniaspora lachancei |
| Organism Type | Yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | deep sample of young fermentation of Tequila Herradura |
| Geographic Origin | Jalisco, Amatitan Mexico |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |
| Product Number | TS569382 |
| Strain Number | CBS 9197 |
| WDCM number of Culture Collection | 133 |
| Organism Name | Hanseniaspora lachancei |
| Organism Type | Yeast |
| History of Deposit | |
| Date of Isolation | |
| Isolated From | deep sample of young fermentation of Tequila Herradura |
| Geographic Origin | Jalisco, Amatitan Mexico |
| Nomenclatural status of the strain | |
| Optimum Temperature for Growth | |
| Maximum Temperature for Growth | |
| Minimum Temperature for Growth | |
| Literature |