Scholarlink

Background <p>Pork quality and flavor are critical determinants of consumer preference, yet the role of gut microbiota in shaping meat characteristics remains underexplored. In this study, we investigated how a probiotic consortium (FAM: <i>Lactobacillus acidophilus</i> and <i>Bacillus subtilis</i>) modulates the gut-muscle axis to enhance pork flavor.</p> Results <p>In finishing pigs, FAM supplementation significantly increased flavor-associated nucleotides and umami-enhancing amino acids in <i>longissimus dorsi</i> muscle. Metagenomic analysis revealed FAM-driven enrichment of glycan-degrading <i>Prevotella</i> and short-chain fatty acid-producing <i>Phascolarctobacterium</i>, accompanied by reduced antibiotic resistance genes and virulence factors. Spearman correlation linked <i>Prevotella copri</i> abundance with elevated muscle amino acids, suggesting microbial-encoded CAZymes as key mediators.</p> Conclusions <p>This study provides the first evidence that probiotic-induced gut microbiota remodeling enhances pork flavor through metabolic cross-talk&#xa0;along the gut-muscle axis. The findings suggest a novel strategy for improving pork quality via dietary interventions targeting gut microbiota.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Co-cultivation of Lactobacillus acidophilus and Bacillus subtilis mediates the gut-muscle axis affecting pork quality and flavor

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2025年7月2日

查看全文
  • Zhixin Lin,
  • Xinchen Zhou,
  • Tingting Lu,
  • Wendong An,
  • Shenghao Chen,
  • Suchen Li,
  • Hui Miao,
  • Xinyan Han

摘要

Background

Pork quality and flavor are critical determinants of consumer preference, yet the role of gut microbiota in shaping meat characteristics remains underexplored. In this study, we investigated how a probiotic consortium (FAM: Lactobacillus acidophilus and Bacillus subtilis) modulates the gut-muscle axis to enhance pork flavor.

Results

In finishing pigs, FAM supplementation significantly increased flavor-associated nucleotides and umami-enhancing amino acids in longissimus dorsi muscle. Metagenomic analysis revealed FAM-driven enrichment of glycan-degrading Prevotella and short-chain fatty acid-producing Phascolarctobacterium, accompanied by reduced antibiotic resistance genes and virulence factors. Spearman correlation linked Prevotella copri abundance with elevated muscle amino acids, suggesting microbial-encoded CAZymes as key mediators.

Conclusions

This study provides the first evidence that probiotic-induced gut microbiota remodeling enhances pork flavor through metabolic cross-talk along the gut-muscle axis. The findings suggest a novel strategy for improving pork quality via dietary interventions targeting gut microbiota.