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

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...

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Detalles Bibliográficos
Autores principales: Akuzawa, Sayuri, Nagaoka, Junko, Kanekatsu, Motoki, Kubota, Eri, Ohtake, Rumi, Suzuki, Tomonori, Kanesaki, Yu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2016
Materias:
Prokaryotes
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4816631/
https://www.ncbi.nlm.nih.gov/pubmed/27034503
http://dx.doi.org/10.1128/genomeA.00218-16
Descripción
Sumario: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.

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