sweet curdling, milk spoilage, Bacillus cereus, virulence, whole genome sequencing (WGS), transcriptome sequencing, Chemical technology, TP1-1185

Bacillus cereus sensu lato (B. cereus s.l.) are significant spoilage and pathogenic microorganisms found in various foodstuffs. They are responsible for defects like sweet curdling in milk, which impacts dairy product storage and distribution. Nevertheless, the genetic mechanisms underlying B. cereus-induced sweet curdling remain poorly characterized. In this study, we investigated the genetic and functional basis underlying this phenomenon through whole genome sequencing of the newly isolated B. cereus strain BC46 and transcriptome sequencing at two phases of its growth in milk. Hybrid assembly of Illumina and Nanopore reads resulted in a 5.6 Mb genome with 35.1% GC content, classifying BC46 as B. cereus sensu stricto (B. cereus s.s.) within the panC group IV. Several virulence factors, antimicrobial resistance genes, and cold shock proteins were identified in the genome. A distinct functional profile of BC46 was observed before and after the development of sweet curdling in milk. Genes associated with sporulation, toxin production, hydrolysis, and proteolysis were upregulated in sweet-curdled samples. Our findings highlight potential gene targets that may play an important role in the BC46-induced sweet curdling in milk, enhancing our understanding of its molecular basis and supporting the development of new genetic approaches for early spoilage detection.