Draft Genome Sequence of Paenibacillus amylolyticus Heshi-A3, Isolated from Fermented Rice Bran in a Japanese Fermented Seafood Dish

Author:

Akuzawa Sayuri1,Nagaoka Junko1,Kanekatsu Motoki2,Kubota Eri3,Ohtake Rumi3,Suzuki Tomonori1,Kanesaki Yu3

Affiliation:

1. Department of Nutritional Science and Food Safety, Tokyo University of Agriculture, Tokyo, Japan

2. Department of Biological Production, Tokyo University of Agriculture and Technology, Tokyo, Japan

3. NODAI Genome Research Center, Tokyo University of Agriculture, Tokyo, Japan

Abstract

ABSTRACT Paenibacillus amylolyticus strain 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 of Paenibacillus amylolyticus strain Heshi-A3.

Publisher

American Society for Microbiology

Subject

Genetics,Molecular Biology

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