Effects of microbial growth inhibition by antibiotics on the production of taste-active components during the processing of heshiko produced by aging salted mackerel with rice bran

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

“…It is produced by aging salted mackerel with rice bran for around 7 months. Some studies on fermented seafood have focused on the microbiological profile in rice bran and chemical changes in salted fish ( 1 ); however, they have not analyzed the genome sequence of the bacteria isolated from fermented rice bran. Here, we have newly isolated a bacterium belonging to the genus Oceanobacillus from Heshiko, and we deciphered the draft genome sequence.…”