Saccharomonospora viridis DSM 43017

Saccharomonospora viridis have been isolated from hot composts in Europe and USA, and also from soil in Japan. The type strain was isolated from an Irish peat bog before 1963 at a depth of about 2.5 m. Although it is an actinobacteria S.viridis has the unusual phenotype of being a Gram-negative organism, while showing the typical mycelium morphology of Saccharomonospora. Spores of S. viridis are readily dispersed in air, and the prolonged exposure to them correlates with acute respiratory distress (farmer's lung disease). The optimal temperature for growth is 55 degrees Celsius, but 45 degrees Celsius for aerial mycelium formation and pigment production; it is aerobic. It can incompletely metabolize pentachlorophenol, contributing to degradation of PCP in situ. It produces the antibiotic thermoviridin which acts mostly against Gram-positive bacteria. It contains the menaquinones MK-9(H4) and MK-8(H4) (adapted from http://standardsingenomics.org/index.php/sigen/article/view/sigs.20263/76). (EBI Integr8)