Draft Genome Sequence of Paenibacillus amylolyticus Heshi-A3, Isolated from Fermented Rice Bran in a Japanese Fermented Seafood Dish-Reference-Cited by-同舟云学术

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

Published:2016-04-28 Issue:2 Volume:4 Page:
ISSN:2169-8287
Container-title:Genome Announcements
language:en
Short-container-title:Genome Announc

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

Link

https://journals.asm.org/doi/pdf/10.1128/genomeA.00218-16

Reference4 articles.

1. Microfloral and chemical changes during the processing of heshiko produced by aging salted mackerel with rice bran through conventional practices in the Wakasa Bay area, Fukui, Japan

2. Hypotensive Effect of Rice Bran Discarded after Heshiko Processing

3. Draft Genome Sequence of Oceanobacillus picturae Heshi-B3, Isolated from Fermented Rice Bran in a Traditional Japanese Seafood Dish

4. Sugawara H, Ohyama A, Mori H, Kurokawa K. 2009. Microbial genome annotation pipeline (MiGAP) for diverse users, abstr. S-001. 20th Int Conf Genome Informatics, Kanagawa, Japan.

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