Open AccessDraft Genome Sequence of Paenibacillus amylolyticus Heshi-A3, Isolated from Fermented Rice Bran in a Japanese Fermented Seafood Dish
Author(s) -
Sayuri Akuzawa,
Junko Nagaoka,
Motoki Kanekatsu,
Eri Kubota,
Rumi Ohtake,
Tomonori Suzuki,
Yu Kanesaki
Publication year - 2016
Publication title -
genome announcements
Language(s) - English
Resource type - Journals
ISSN - 2169-8287
DOI - 10.1128/genomea.00218-16
Subject(s) - bran , fermentation , biology , food science , whole genome sequencing , strain (injury) , fermentation in food processing , paenibacillus , mackerel , genome , bacteria , gene , fish <actinopterygii> , biochemistry , lactic acid , 16s ribosomal rna , genetics , ecology , fishery , raw material , anatomy
Paenibacillus amylolyticusstrain Heshi-A3 was isolated in Fukui prefecture, Japan, from fermented rice bran in Heshiko, a traditional dish that is produced by aging salted mackerel with fresh rice bran at an ambient temperature for around 7 months to over one year. Here, we report the draft genome sequence ofPaenibacillus amylolyticusstrain Heshi-A3.
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