Draft Genome Sequence of Oceanobacillus picturae Heshi-B3, Isolated from Fermented Rice Bran in a Traditional Japanese Seafood Dish

Abstract

Oceanobacillus picturae strain Heshi-B3 was isolated from rice bran in a traditional fermented seafood dish named Heshiko, which was produced in Fukui Prefecture in Japan. Here, we report the draft genome sequence of O. picturae strain Heshi B-3.

Draft Genome Sequence of Bacillus licheniformis Heshi-B2, Isolated from Fermented Rice Bran in a Japanese Fermented Seafood Dish

“…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 .…”

“…Bacterial cells were cultured, and the cells were collected and treated with lysis buffer according to our previous methodology ( 4 , 5 ). The bacterial genomic DNA was prepared using a DNeasy blood and tissue kit (Qiagen, Valencia, CA, USA).…”

“…Five micrograms of genomic DNA was dissolved in Tris-EDTA buffer and prepared by sonication with a Covaris S-220 instrument (Covaris, Woburn, MA, USA) with an average size of 500 bases. The process of constructing the DNA library and sequencing the genome with the MiSeq platform (Illumina KK, Tokyo, Japan) followed those from our previous studies ( 4 , 5 ). Sequenced reads were screened for quality (Phred score greater than 30) and were trimmed by 15 bases from the 5′ end and 2 bases from the 3′ end.…”

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

“…Some studies on fermented seafood have identified the dominant bacterial microflora present during the processing of Heshiko ( 1 ), the changing chemical components, and the relationship between sensory evaluation and free amino acids with peptides ( 2 ). Previously, we isolated the bacterium Oceanobacillus picturae Heshi-B3 from fermented rice bran in Heshiko and analyzed its draft genome sequence ( 3 ). However, still only a few reports have analyzed the genome sequences of bacteria isolated from fermented rice bran in Heshiko.…”

“…Five micrograms of genomic DNA dissolved in Tris-EDTA buffer was digested by a Covaris S-2 sonicator (Covaris, Woburn, MA, USA) with an average size of 500 bases. Construction of a DNA library and sequencing by a massively parallel sequencer (MiSeq; Illumina KK, Tokyo, Japan) was shown in our previous study ( 3 ). The sequenced reads were screened by a quality score higher than the Phred score 30 and were each trimmed 10 bases from both the 5′ and 3′ ends.…”