Pichia fermentans-CBS 187

Pichia fermentans-CBS 187 is a well-characterized yeast strain with a distinct taxonomic and ecological profile, holding significant value in both research and industrial contexts. Classified under the domain Eukaryota, kingdom Fungi, phylum Ascomycota, and species Pichia fermentans Lodder (1932), it is officially recognized with the taxonomy ID 53655 in the National Center for Biotechnology Information (NCBI) database.
This strain is known by several heterotypic synonyms, including Candida fimetaria, Candida lambica, and Mycoderma lambica. Notably, it serves as the type strain for Candida lambica, further emphasizing its taxonomic significance.
Originating from Belgium, Pichia fermentans-CBS 187 was initially isolated from beer, specifically Lambic beer, which aligns with its historical association with traditional fermented beverage production. In terms of biological characteristics, it exhibits typical yeast traits:
·Cell morphology: Ovoid to ellipsoidal cells that reproduce via budding, occurring singly, in pairs, or short chains, with the ability to form simple to complex pseudohyphae.
·Colony features: Cream to yellowish colonies with a membranous texture, surface wrinkles，non-reflective appearance, and leaf-like or fringed edges.
·Reproductive structures: Produces evanescent asci containing 2-4 hat-shaped ascospores, with sporulation occurring in both conjugated and unconjugated asci.
·Cultural growth: Forms thin to thick adherent bacterial films in liquid culture medium, accompanied by the formation of bacterial rings, bacterial films and precipitates.
Its physiological traits include the fermentation of glucose and assimilation of diverse carbon sources such as D-xylose, succinate, lactate, citrate, glycerol, and ethanol. It cannot utilize nitrate, ethylamine, or lysine as sole nitrogen sources and requires thiamin (and sometimes biotin) for growth, with no viability on vitamin-free media.

Serves as a certified type strain (type strain of Candida lambica), ensuring genetic authenticity and consistency for standardized research.
Exhibits stable growth characteristics under defined conditions, with optimal growth temperatures ranging from 24-28°C in aerobic environments.
Available in a freeze-dried format that supports long-term preservation: 2 years or more at 2-8°C, with alternative glycerol stock options offering 6+ months of storage at -80°C.
Produces a unique cell wall polysaccharide called pichilan—a (1→3)-β-D-glucan with 10% (1→6) linkages and two distinct branching patterns (single glucosyl groups and long glucosyl chains).
Demonstrates variable resistance to environmental stressors, with some strains tolerating 10% NaCl and high glucose concentrations.
Compatible with common microbial culture media, including ATCC Medium 200 (YM agar/broth) and ATCC Medium 1245 (YEPD), simplifying laboratory handling.

Taxonomic and microbiological research: Used as a reference strain for yeast identification, phylogenetic analysis, and studies on fungal diversity.
Fermentation technology: Investigated for its role in traditional and industrial fermentation processes, particularly in beer (e.g., Lambic) and wine production, where it contributes to flavor and aroma profiles.
Polysaccharide research: A key source for isolating and studying pichilan, with applications in exploring immunostimulatory mechanisms and developing functional biomaterials.
Biotechnology and protein expression: Serves as a model organism for optimizing yeast-based expression systems, leveraging its eukaryotic protein processing capabilities.
Environmental microbiology: Used to study yeast ecology, including its role as part of the normal flora on plant surfaces (e.g., grapes) and in soil and water ecosystems.
Industrial microbiology: Evaluated for stress tolerance (e.g., high sugar, salt) to develop robust strains for bioprocessing under extreme conditions.

Customers interested in Pichia fermentans-CBS 187 may also find value in related yeast strains and microbial research tools, such as other Pichia species reference strains (e.g., Pichia pastoris CBS 704), β-D-glucan isolation and purification kits, yeast culture media (YM agar/broth, YEPD), microbial freeze-drying preservation reagents, and yeast genomic DNA extraction kits. These products support complementary workflows in yeast taxonomy, fermentation research, and polysaccharide biochemistry. If you are interested in related products, you can directly contact us or inquire about customized services.