Whole genome sequencing of Bacillus paranthracis isolated from commercial white bread dough
DOI:
https://doi.org/10.15282/cst.v5i2.14286Keywords:
Bacillus paranthracis, WGS, DoughAbstract
Bread is a widely consumed staple food, and ensuring its microbiological safety is essential due to its high consumption across diverse population groups. Although commercial bread production relies primarily on yeast fermentation, other microorganisms may be introduced unintentionally through raw materials, handling practices, or processing environments. In this study, Bacillus species associated with bread dough were isolated and characterized to evaluate their potential food safety relevance using whole-genome sequencing. The bacterial isolates were cultured, and genomic DNA was extracted, followed by the library and sequencing using the Illumina NovaSeq 6000 platform. Whole-genome analysis identified the isolate as Bacillus paranthracis, a member of the Bacillus cereus group previously associated with foodborne illness. The draft genome assembly had a total size of 10.3 Mb with a GC content of 49.1%. Functional annotation revealed genes associated with metabolism, stress response, and cellular processes, as well as genomic features linked to virulence and antimicrobial resistance. The detection of B. paranthracis in bread dough highlights the importance of monitoring microbial communities within dough matrices, as certain members of the B. cereus group may pose potential food safety concerns. These findings demonstrate the value of whole-genome sequencing as a powerful tool for assessing the safety relevance of bacterial contaminants in food systems and provide insights that may support improved hygiene practices and risk assessment in bread production.
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