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

Sayuri Akuzawa; Junko Nagaoka; Motoki Kanekatsu; Eri Kubota; Rumi Ohtake; Tomonori Suzuki; Yu Kanesaki

doi:10.1128/genomeA.00218-16

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

Genome Announc. 2016 Mar 31;4(2):e00218-16. doi: 10.1128/genomeA.00218-16.

Authors

Sayuri Akuzawa¹, Junko Nagaoka², Motoki Kanekatsu³, Eri Kubota⁴, Rumi Ohtake⁴, Tomonori Suzuki², Yu Kanesaki⁵

Affiliations

¹ Department of Nutritional Science and Food Safety, Tokyo University of Agriculture, Tokyo, Japan akuzawa@nodai.ac.jp y3kanesa@nodai.ac.jp.
² Department of Nutritional Science and Food Safety, Tokyo University of Agriculture, Tokyo, Japan.
³ Department of Biological Production, Tokyo University of Agriculture and Technology, Tokyo, Japan.
⁴ NODAI Genome Research Center, Tokyo University of Agriculture, Tokyo, Japan.
⁵ NODAI Genome Research Center, Tokyo University of Agriculture, Tokyo, Japan akuzawa@nodai.ac.jp y3kanesa@nodai.ac.jp.

Abstract

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.