Yeah! Our paper had published today!
It’s about Natto – a traditional Japanese food, made from soy beans.
A biologically interesting thing of natto is, a specific strain of Bacillus subtilis produces natto. Although the difference between the laboratory strain and natto production strain had researched by Japanese and Chinese researchers, but not in genome level. We started the Natto Genome Project in 2008, and the draft sequence is ready.
The sequence had read with Illumina/Solexa GAII, then assembled + annotated by Nishito-san (a student in Master course at Keio univ) and me. The next-gen sequencing technology is amazing!
The sequence, annotation and interactive genome browser are available at natto-genome.org.