Kanesaki Y, Kubota E, Ohtake R, Higashi Y, Nagaoka J, Suzuki T, Akuzawa S.

Genome Announc. 2018 Mar 8; 6(10). pii: e00118-18. doi: 10.1128/genomeA.00118-18.

Abstract

Bacillus licheniformis Heshi-B2 was isolated from fermented rice bran in Heshiko, a food produced by aging salted mackerel with fresh rice bran. Here, we report the draft genome sequence of B. licheniformis Heshi-B2, originating from a Heshiko sample from Fukui Prefecture, Japan.

Fermented foods are produced using various functions of microorganisms. Heshiko, a traditional fermented seafood, is prepared with fresh rice bran and fish. Interestingly, the rice bran decomposes to an edible paste form after a fermentation process involving marine bacteria. Many marine bacterial species affecting microflora during Heshiko fermentation have been identified (1). In addition, a relationship between amino acid composition and the taste of fermented rice bran and the antithrombotic effects of Heshiko rice bran has been reported (2, 3). We isolated some bacteria from fermented rice bran in Heshiko, and analysis revealed that their draft genomes are from Oceanobacillus picturae Heshi-B3 (4) and Paenibacillus amylolyticus Heshi-A3 (5). Here, we report the draft genome sequence of a newly isolated bacterium from rice bran in Heshiko that belongs to the genus Bacillus. According its genetic similarity to other sequences, we named this strain B. licheniformis Heshi-B2.

See http://genomea.asm.org/content/6/10/e00118-18.full