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Matrix matters: Context-driven metabolic shifts in Bacillus cereus and Bacillus subtilis.

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Τίτλος: Matrix matters: Context-driven metabolic shifts in Bacillus cereus and Bacillus subtilis.
Συγγραφείς: Skriver EV; Department of Food Science, University of Copenhagen, Copenhagen, Denmark., Canoy TS; Department of Food Science, University of Copenhagen, Copenhagen, Denmark., Sha Y; Department of Food Science, University of Copenhagen, Copenhagen, Denmark., Rasmussen MA; Department of Food Science, University of Copenhagen, Copenhagen, Denmark; Copenhagen Studies on Asthma in Childhood, Herlev-Gentofte Hospital, University of Copenhagen, Copenhagen, Denmark., Khakimov B; Department of Food Science, University of Copenhagen, Copenhagen, Denmark., Knøchel S; Department of Food Science, University of Copenhagen, Copenhagen, Denmark., Røder HL; Department of Food Science, University of Copenhagen, Copenhagen, Denmark. Electronic address: h.lyng.roeder@food.ku.dk.
Πηγή: Food microbiology [Food Microbiol] 2026 Sep; Vol. 138, pp. 105066. Date of Electronic Publication: 2026 Feb 24.
Τύπος έκδοσης: Journal Article
Γλώσσα: English
Στοιχεία περιοδικού: Publisher: Elsevier Country of Publication: England NLM ID: 8601127 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-9998 (Electronic) Linking ISSN: 07400020 NLM ISO Abbreviation: Food Microbiol Subsets: MEDLINE
Imprint Name(s): Publication: London : Elsevier
Original Publication: London ; Orlando : Academic Press, c1984-
Ιατρικοί όροι (MeSH): Bacillus subtilis*/metabolism , Bacillus subtilis*/growth & development , Bacillus subtilis*/chemistry , Bacillus cereus*/metabolism , Bacillus cereus*/growth & development , Bacillus cereus*/chemistry, Pisum sativum/microbiology ; Avena/microbiology ; Milk/microbiology ; Culture Media/metabolism ; Culture Media/chemistry ; Food Microbiology ; Calorimetry ; Animals ; Metabolomics ; Fermentation ; Depsipeptides
Περίληψη: Spore-forming Bacillus species, including pathogenic Bacillus cereus and spoilage-associated Bacillus subtilis, are major contributors to foodborne illness and product degradation. Understanding their metabolic behaviour in diverse food matrices is essential for improving risk assessment, spoilage prediction, and fermentation control. This study integrates isothermal microcalorimetry and targeted metabolomics to characterize the metabolic activity of B. cereus and B. subtilis in five nutrient sources: Brain Heart Infusion (BHI) medium, oat drink, milk, pea hydrolysate, and a combined oat-pea matrix. Metabolic heat production was monitored for 24 h at 30 °C. In BHI, B. cereus exhibited a shorter lag phase (mean ± sd: 4.3 h ± 0.8) than B. subtilis (7.9 h ± 1.0) but produced less total heat. Across all food matrices, B. subtilis consistently generated more heat. The oat-pea matrix supported the highest calorimetric growth rates, surpassing oat or pea alone, and showed sugar depletion and accumulation of organic acids, indicating enhanced carbohydrate metabolism. Free amino acid release was matrix- and species-specific: B. subtilis had increased levels in oat, while B. cereus did so in pea. While B. cereus was metabolically active in all matrices, cereulide levels were matrix-dependent: 47.3 ± 1.7 ng/mL in oat, 3.0 ± 0.1 ng/mL in oat-pea, and undetectable in pea. These findings reveal clade-specific and matrix-driven metabolic strategies. This is the first study to combine calorimetry and metabolomics to evaluate Bacillus activity in plant-based and dairy matrices. This approach enhances our understanding of microbial physiology in complex food systems and provides a foundation for developing targeted strategies to improve food safety, stability, and product design.
(Copyright © 2026 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Contributed Indexing: Keywords: Bacillus cereus; Bacillus subtilis; Cereulide; Food matrix; Isothermal calorimetry; Metabolomics; Microbial metabolism; Plant-based food
Substance Nomenclature: 0 (cereulide)
0 (Culture Media)
0 (Depsipeptides)
Entry Date(s): Date Created: 20260410 Date Completed: 20260715 Latest Revision: 20260715
Update Code: 20260715
DOI: 10.1016/j.fm.2026.105066
PMID: 41963039
Βάση Δεδομένων: MEDLINE
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  Data: Matrix matters: Context-driven metabolic shifts in Bacillus cereus and Bacillus subtilis.
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  Data: Spore-forming Bacillus species, including pathogenic Bacillus cereus and spoilage-associated Bacillus subtilis, are major contributors to foodborne illness and product degradation. Understanding their metabolic behaviour in diverse food matrices is essential for improving risk assessment, spoilage prediction, and fermentation control. This study integrates isothermal microcalorimetry and targeted metabolomics to characterize the metabolic activity of B. cereus and B. subtilis in five nutrient sources: Brain Heart Infusion (BHI) medium, oat drink, milk, pea hydrolysate, and a combined oat-pea matrix. Metabolic heat production was monitored for 24 h at 30 °C. In BHI, B. cereus exhibited a shorter lag phase (mean ± sd: 4.3 h ± 0.8) than B. subtilis (7.9 h ± 1.0) but produced less total heat. Across all food matrices, B. subtilis consistently generated more heat. The oat-pea matrix supported the highest calorimetric growth rates, surpassing oat or pea alone, and showed sugar depletion and accumulation of organic acids, indicating enhanced carbohydrate metabolism. Free amino acid release was matrix- and species-specific: B. subtilis had increased levels in oat, while B. cereus did so in pea. While B. cereus was metabolically active in all matrices, cereulide levels were matrix-dependent: 47.3 ± 1.7 ng/mL in oat, 3.0 ± 0.1 ng/mL in oat-pea, and undetectable in pea. These findings reveal clade-specific and matrix-driven metabolic strategies. This is the first study to combine calorimetry and metabolomics to evaluate Bacillus activity in plant-based and dairy matrices. This approach enhances our understanding of microbial physiology in complex food systems and provides a foundation for developing targeted strategies to improve food safety, stability, and product design.<br /> (Copyright © 2026 The Authors. Published by Elsevier Ltd.. All rights reserved.)
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  Data: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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        Type: general
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