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
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author Akuzawa, Sayuri
Nagaoka, Junko
Kanekatsu, Motoki
Kubota, Eri
Ohtake, Rumi
Suzuki, Tomonori
Kanesaki, Yu
author_facet Akuzawa, Sayuri
Nagaoka, Junko
Kanekatsu, Motoki
Kubota, Eri
Ohtake, Rumi
Suzuki, Tomonori
Kanesaki, Yu
author_sort Akuzawa, Sayuri
collection PubMed
description 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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spelling pubmed-48166312016-04-04 Draft Genome Sequence of Paenibacillus amylolyticus Heshi-A3, Isolated from Fermented Rice Bran in a Japanese Fermented Seafood Dish Akuzawa, Sayuri Nagaoka, Junko Kanekatsu, Motoki Kubota, Eri Ohtake, Rumi Suzuki, Tomonori Kanesaki, Yu Genome Announc Prokaryotes 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. American Society for Microbiology 2016-03-31 /pmc/articles/PMC4816631/ /pubmed/27034503 http://dx.doi.org/10.1128/genomeA.00218-16 Text en Copyright © 2016 Akuzawa et al. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International license (http://creativecommons.org/licenses/by/4.0/) .
spellingShingle Prokaryotes
Akuzawa, Sayuri
Nagaoka, Junko
Kanekatsu, Motoki
Kubota, Eri
Ohtake, Rumi
Suzuki, Tomonori
Kanesaki, Yu
Draft Genome Sequence of Paenibacillus amylolyticus Heshi-A3, Isolated from Fermented Rice Bran in a Japanese Fermented Seafood Dish
title Draft Genome Sequence of Paenibacillus amylolyticus Heshi-A3, Isolated from Fermented Rice Bran in a Japanese Fermented Seafood Dish
title_full Draft Genome Sequence of Paenibacillus amylolyticus Heshi-A3, Isolated from Fermented Rice Bran in a Japanese Fermented Seafood Dish
title_fullStr Draft Genome Sequence of Paenibacillus amylolyticus Heshi-A3, Isolated from Fermented Rice Bran in a Japanese Fermented Seafood Dish
title_full_unstemmed Draft Genome Sequence of Paenibacillus amylolyticus Heshi-A3, Isolated from Fermented Rice Bran in a Japanese Fermented Seafood Dish
title_short Draft Genome Sequence of Paenibacillus amylolyticus Heshi-A3, Isolated from Fermented Rice Bran in a Japanese Fermented Seafood Dish
title_sort draft genome sequence of paenibacillus amylolyticus heshi-a3, isolated from fermented rice bran in a japanese fermented seafood dish
topic Prokaryotes
url 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
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