title: Draft Genome Sequence of Paenibacillus amylolyticus Heshi-A3, Isolated from Fermented Rice Bran in a Japanese Fermented Seafood Dish.
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.
authors.affiliation: Department of Nutritional Science and Food Safety, Tokyo University of Agriculture, Tokyo, Japan akuzawa@nodai.ac.jp y3kanesa@nodai.ac.jp.
authors.forename: Sayuri
authors.initials: S
authors.lastname: Akuzawa
authors.affiliation: Department of Nutritional Science and Food Safety, Tokyo University of Agriculture, Tokyo, Japan.
authors.forename: Junko
authors.initials: J
authors.lastname: Nagaoka
authors.affiliation: Department of Biological Production, Tokyo University of Agriculture and Technology, Tokyo, Japan.
authors.forename: Motoki
authors.initials: M
authors.lastname: Kanekatsu
authors.affiliation: NODAI Genome Research Center, Tokyo University of Agriculture, Tokyo, Japan.
authors.forename: Eri
authors.initials: E
authors.lastname: Kubota
authors.affiliation: NODAI Genome Research Center, Tokyo University of Agriculture, Tokyo, Japan.
authors.forename: Rumi
authors.initials: R
authors.lastname: Ohtake
authors.affiliation: Department of Nutritional Science and Food Safety, Tokyo University of Agriculture, Tokyo, Japan.
authors.forename: Tomonori
authors.initials: T
authors.lastname: Suzuki
authors.affiliation: NODAI Genome Research Center, Tokyo University of Agriculture, Tokyo, Japan akuzawa@nodai.ac.jp y3kanesa@nodai.ac.jp.
authors.forename: Yu
authors.initials: Y
authors.lastname: Kanesaki