title: Draft Genome Sequence of Cupriavidus pauculus Strain KF709, a Biphenyl-Utilizing Bacterium Isolated from Biphenyl-Contaminated Soil.
abstract: We report the draft genome sequence of Cupriavidus pauculus strain KF709, which comprises 6,826,799 bp with 6,272 coding sequences. The strain KF709 utilizes biphenyl and degrades low-chlorinated biphenyls; however, it possesses fewer coding sequences involved in the degradation of aromatic compounds than other strains belonging to the Betaproteobacteria.
authors: Research Institute for Sustainable Humanosphere, Kyoto University, Uji, Kyoto, Japan.
authors: Takahito
authors: T
authors: Watanabe
authors: Biological Resource Center, National Institute of Technology and Evaluation (NITE), Shibuya-ku, Tokyo, Japan.
authors: Atsushi
authors: A
authors: Yamazoe
authors: Biological Resource Center, National Institute of Technology and Evaluation (NITE), Shibuya-ku, Tokyo, Japan.
authors: Akira
authors: A
authors: Hosoyama
authors: Department of Food and Fermentation, Faculty of Food and Nutrition, Beppu University, Beppu, Oita, Japan.
authors: Hidehiko
authors: H
authors: Fujihara
authors: Bioproduction Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba, Ibaraki, Japan.
authors: Hikaru
authors: H
authors: Suenaga
authors: Faculty of Engineering, Department of Applied Chemistry, University of Miyazaki, Miyazaki, Japan.
authors: Jun
authors: J
authors: Hirose
authors: Education and Research Center for Fermentation Studies, Faculty of Agriculture, Kagoshima University, Kagoshima, Japan.
authors: Taiki
authors: T
authors: Futagami
authors: Laboratory of Future Creation Microbiology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan.
authors: Masatoshi
authors: M
authors: Goto
authors: Bioproduction Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba, Ibaraki, Japan n-kimura@aist.go.jp.
authors: Nobutada
authors: N
authors: Kimura
authors: Department of Food and Fermentation, Faculty of Food and Nutrition, Beppu University, Beppu, Oita, Japan.
authors: Kensuke
authors: K
authors: Furukawa