Transcriptome analysis reveals the molecular mechanism of cinnamaldehyde against Bacillus cereus spores in ready-to-eat beef.

[Display omitted] • Cinnamaldehyde will not affect the physical and chemical indicators of ready-to-eat beef but can effectively inhibit the growth of microorganisms. • Cinnamaldehyde inhibits spore germination due to downregulation of the smc and mreB genes. • Cinnamaldehyde inhibits the osmotic pressure regulation by downregulating kdp family and opuE genes in spores. • Cinnamaldehyde cannot interfere with the regulation of the resistance regulatory system. The purpose of this study was to investigate the antibacterial effect and mechanism of cinnamaldehyde on Bacillus cereus spores in ready-to-eat beef. The colour difference and texture of the ready-to-eat beef supplemented with cinnamaldehyde did not differ greatly from the colour and texture of the blank beef. However, cinnamaldehyde has an effective antibacterial effect on the total number of bacterial colonies and B. cereus spores in ready-to-eat beef. Transmission electron microscopy (TEM) analysis revealed that the cell membrane of B. cereus was disrupted by cinnamaldehyde, leading to leakage of intracellular components. Transcriptome sequencing (RNA-seq) indicated that the B. cereus spore resistance regulation system (sigB , sigW , rsbW , rsbV , yfkM and yflT) and phosphoenolpyruvate phosphotransferase system (PTS) (ptsH , ptsI and ptsG) respond positively to cinnamaldehyde in an adverse environment. Intracellular disorders due to damage to the cell membrane involve some transporters (copA , opuBA and opuD) and some oxidative stress systems (ywrO, scdA and katE) in the regulation of the body. However, downregulation of K+ transport channels (kdpD and kdpB), osmotic pressure regulation (opuE) and some oxidative stress (norR and srrA)-related genes may accelerate spore apoptosis. In addition, cinnamaldehyde also effectively inhibits the spore germination-related genes (smc , mreB and gerE). This study provides new insights into the molecular mechanism of the antibacterial effect of cinnamaldehyde on B. cereus spores in ready-to-eat beef. [ABSTRACT FROM AUTHOR]