Draft genome sequencing data of the moderately halophilic bacterium, Allobacillus halotolerans SKP2-8 from shrimp paste (ka-pi)

Engkarat Kingkaew; Supalurk Yiamsombut; Saranporn Poothong; Wenyu Shi; Linhuan Wu; Juncai Ma; Somboon Tanasupawat

doi:10.1016/j.dib.2022.108549

Draft genome sequencing data of the moderately halophilic bacterium, Allobacillus halotolerans SKP2-8 from shrimp paste (ka-pi)

Data Brief. 2022 Aug 22:44:108549. doi: 10.1016/j.dib.2022.108549. eCollection 2022 Oct.

Authors

Engkarat Kingkaew¹, Supalurk Yiamsombut¹, Saranporn Poothong¹, Wenyu Shi², Linhuan Wu², Juncai Ma², Somboon Tanasupawat¹

Affiliations

¹ Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand.
² World Data Center for Microorganisms (WDCM), Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China.

Abstract

A moderately halophilic, Gram-stain-positive, spore-forming rod-shaped bacterium, designated SKP2-8 was isolated from a traditional fermented shrimp paste (Ka-pi) collected from the market in Samut Sakhon province, Thailand. This isolate SKP2-8 was closely related to Allobacillus halotolerans LMG 24826^T with 99.56% similarity based on 16S rRNA gene sequence. The draft genome of SKP2-8 was 2.53 Mb with 2,515 coding sequences with an average G+C content of 39.5 mol%. The ANIb, ANIm, AAI and the digital DNA-DNA hybridization values of isolate SKP2-8 were 97.22%, 97.64%, 97.75% and 78.0%, respectively, compared with A. halotolerans LMG 24826^T. Based on the phenotypic characteristics, DNA-DNA relatedness and phylogenomic analysis, it was identified as Allobacillus halotolerans. The genome sequence data of this isolate provide information for further analysis of the potential biotechnological use of this microorganism and guide the characterization. The draft genome was deposited at DDBJ/ EMBL/GenBank (DNA Databank of Japan/European Molecular Biology Laboratory/Genbank) (VMHF00000000).

Keywords: Allobacillus; Draft genome; Fermented food; Moderately halophile; Shrimp paste.

Associated data

figshare/10.6084/m9.figshare.20124134.v1