[2] L. thermotolerans is widely distributed and occurs in diverse environments, both natural and man-made.

[4] L. thermotolerans is unusual among yeasts in its ability to produce lactic acid through fermentation.

[3][5] This property has prompted study of L. thermotolerans in the production of wine and beer, both of which are traditionally produced using Saccharomyces yeasts.

In winemaking, L. thermotolerans and other yeast species have been studied for the effects of their metabolites on the flavor profile of wines.

[5] Systems including L. thermotolerans in co-fermentation with wine yeast or in place of lactic acid bacteria have been described as an alternative to traditional malolactic fermentation.