Query: NC_013159:380014 Saccharomonospora viridis DSM 43017, complete genome Lineage: Saccharomonospora viridis; Saccharomonospora; Pseudonocardiaceae; Actinomycetales; Actinobacteria; Bacteria General Information: This organism has been implicated in a range of hypersensitivity pneumonitides, including farmer's lung disease. Symptoms of the disease develop in susceptible individuals following the inhalation of spores from overheated materials such as moldy hay and bagasse, or from forced-air heating and humidification systems. Prolonged exposure to the antigens results in acute respiratory distress which may lead to irreversible lung damage. Saccharomonospora viridis DSM 43017 was isolated from Irish peat and was originally classified as Thermomonospora viridis.
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General Information: This strain was isolated at Penn State University, USA and is used commercially for malolactic fermentation in wines. Lactic acid bacterium used in wine production. Oenococcus oeni is another member of the lactic acid bacteria and it occurs naturally in marshes and similar environments. It carries out malolactic conversion during secondary fermentation in wine production which is the conversion of malic acid to lactic acid with a concomitant rise in pH, making the wine microbiologically stable and enhancing the sensory properties of the wine (aroma, flavor, and texture). The organism's high tolerance to sulfite and ethanol mean that it will be the predominant organism in the wine at the end of fermentation where it cleans up the remaining sugars and converts the bitter-tasting malic acid.