Draft genome sequence of Paenibacillus amylolyticus Heshi-A3, isolated from fermented rice bran in a Japanese fermented seafood dish

Abstract

Paenibacillus amylolyticus strain 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 of Paenibacillus amylolyticus strain Heshi-A3.