Transcriptomic analyses reveal the antibacterial mechanism of whey fermentation powder against Bacillus cereus L18

Liangpi, characterized by its high moisture content and nutrient richness, provides an ideal environment for microbial proliferation, thereby posing significant food safety risks. In this study, we integrated transcriptomic and metabolomic approaches to investigate the antimicrobial mechanism of whey fermentation powder against Bacillus cereus L18, a starch-degrading strain with notable amylolytic activity. This research offers novel insights into microbial spoilage control mechanisms in starch-based foods, providing a scientific basis for optimizing industrial production processes and extending product shelf life.