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Complete genome sequence of Bacillus subtilis subsp. natto NARUSE using PacBio sequencing
Yukie Kubo1,2, Yoshiyuki Tanizaki1,2, Daisuke Hira3
1Kyushu Soy Food Co., Ltd., Kumamoto, Japan.
Microbiology Resource Announcements
|November 20, 2023
Summary
We sequenced the full genome of Bacillus subtilis subsp. natto NARUSE, a bacterium used in traditional Japanese natto fermentation. This provides a foundational resource for understanding its unique fermentation capabilities and genetic makeup.
Area of Science:
- Microbiology
- Genomics
- Food Science
Background:
- Bacillus subtilis subsp. natto is crucial for fermenting soybeans into natto, a traditional Japanese food.
- Understanding the genetic makeup of this microorganism is essential for optimizing fermentation processes and ensuring food safety.
Purpose of the Study:
- To determine the complete genome sequence of Bacillus subtilis subsp. natto NARUSE.
- To provide a genomic resource for future research on Bacillus subtilis subsp. natto.
Main Methods:
- Whole-genome sequencing was performed using the PacBio sequencing system.
- Bioinformatic analysis was conducted to assemble and annotate the genome.
Main Results:
- The complete genome sequence of Bacillus subtilis subsp. natto NARUSE was obtained.
- The genome consists of a circular chromosome of 4,148,793 nucleotides and a plasmid of 62,770 nucleotides.
Conclusions:
- The availability of the complete genome sequence facilitates further studies into the genetic basis of natto fermentation.
- This genomic data can aid in strain improvement and the development of novel fermentation technologies.
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