Tessa Suzanne Canoy

Abstract 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.

Abstract The Bacillus genus contains many members with food significance, including the food-grade Bacil-lus subtilis clade often used in fermentations and the pathogenic Bacillus cereus clade. Chemically defined media for Bacillus species are crucial tools to allow detailed investigations of the influence of specific nutrients on growth and also improve reproducibility and consistency of experiments.