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

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.