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

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 s...

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Bibliographic Details
Published inGenome announcements (Washington, DC) Vol. 4; no. 2
Main Authors Akuzawa, Sayuri, Nagaoka, Junko, Kanekatsu, Motoki, Kubota, Eri, Ohtake, Rumi, Suzuki, Tomonori, Kanesaki, Yu
Format Journal Article
LanguageEnglish
Published United States American Society for Microbiology 31.03.2016
Subjects
Prokaryotes
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Summary: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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ISSN:2169-8287
2169-8287
2576-098X
DOI:10.1128/genomeA.00218-16