Scientists studied five types of helpful bacteria that live in chicken and pig stomachs to understand how they work together. Using advanced DNA technology, they discovered that different bacteria have special skills—some are great at breaking down plant fibers, while others make important vitamins. When these bacteria work as a team, they can help each other do their jobs better, kind of like teammates passing a ball back and forth. This research could help farmers create better probiotic supplements (live bacteria products) that improve digestion and nutrient absorption in farm animals, potentially reducing the need for antibiotics.

The Quick Take

  • What they studied: How five different types of beneficial bacteria found in chicken and pig intestines work together and what special abilities each one has for breaking down food and making vitamins.
  • Who participated: The study analyzed five bacterial strains (types) isolated from the intestines of chickens and pigs. These weren’t human participants—scientists studied the bacteria’s genetic code directly in a computer.
  • Key finding: Each bacterial strain has unique talents: one excels at breaking down a plant fiber called xylooligosaccharide, another specializes in pectin (found in fruit), and they all make different B vitamins. When combined, they can support each other’s functions through metabolic complementarity—essentially trading helpful compounds.
  • What it means for you: If you raise chickens or pigs, this research suggests that probiotic supplements containing multiple bacterial strains working together may be more effective than single-strain products. However, this is early-stage research, and real-world testing in animals is still needed before making changes to feeding practices.

The Research Details

This was a computer-based analysis study, meaning scientists didn’t conduct experiments with live animals. Instead, they used advanced DNA sequencing technology (called PacBio HiFi) to read the complete genetic instructions of five bacterial strains. They then used specialized computer programs to analyze what genes each bacterium possessed and what functions those genes could perform.

The researchers examined several important characteristics: what antimicrobial compounds each bacterium could produce, what types of carbohydrates (plant fibers) each could break down, what vitamins each could manufacture, and whether any carried genes for antibiotic resistance. They created detailed maps of each bacterium’s metabolic pathways—essentially the chemical recipes each bacterium uses to survive and produce beneficial compounds.

The five bacterial strains were: Enterococcus lactis, Enterococcus mundtii, Ligilactobacillus agilis, Limosilactobacillus reuteri, and Limosilactobacillus vaginalis. All were originally isolated from healthy chicken and pig intestines.

This approach is important because it allows scientists to predict how bacteria might work together before testing them in actual animals. By understanding each bacterium’s genetic capabilities, researchers can design better probiotic combinations that have complementary skills. This saves time and resources compared to testing random combinations in live animals. The high-quality DNA sequencing ensures the genetic information is accurate and complete.

The study used high-fidelity sequencing technology, which is considered the gold standard for reading bacterial DNA. The assembled genomes showed over 98% completeness with minimal contamination (less than 1.31%), indicating excellent data quality. However, this is a computer analysis only—it predicts what bacteria could do based on their genes, but doesn’t prove they actually perform these functions in real intestines. The findings need validation through laboratory experiments and animal studies.

What the Results Show

The analysis revealed that the five bacterial strains have different but complementary abilities. Enterococcus mundtii stood out as the most versatile, with the ability to break down 43 different families of carbohydrates—essentially 43 different types of plant fibers. This bacterium can process 100 different carbohydrate-breaking enzymes, far more than the other strains studied.

Each bacterium showed specialization in different areas. Enterococcus mundtii was the only strain capable of breaking down xylooligosaccharides (a type of plant fiber found in grains and vegetables). Enterococcus lactis specialized in pectin degradation (the fiber in fruits and some vegetables). This specialization suggests that when these bacteria are combined in a probiotic, they can collectively break down a wider variety of plant materials than any single strain could alone.

The vitamin-production abilities were also distributed differently among the strains. All five bacteria could produce B vitamins (riboflavin, folate, and menaquinone), but each strain had a unique pattern of which vitamins it could make. This heterogeneous distribution means that a multi-strain probiotic could provide a more complete vitamin-production capability than a single-strain product.

The researchers found no concerning antibiotic resistance genes in any of the five strains, which is important for safety. Additionally, all strains showed potential to produce bacteriocins—natural antimicrobial compounds that bacteria use to compete with harmful microorganisms. This suggests these probiotics might help protect against pathogenic (disease-causing) bacteria in the intestine. The metabolic reconstruction analysis indicated that bacteria could engage in ‘cross-feeding,’ where one bacterium produces a compound that another bacterium uses as food or building material, creating an interdependent community.

This research builds on growing evidence that multi-strain probiotics may be superior to single-strain products. Previous studies suggested that different lactic acid bacteria have complementary functions, but this study provides detailed genetic evidence of how specific strains could work together. The focus on farm animals (poultry and swine) fills a gap in the literature, as most probiotic research has focused on human health. The finding that these bacteria can produce multiple B vitamins aligns with known benefits of lactic acid bacteria in general.

This study is entirely computer-based and doesn’t prove that these bacteria actually perform these functions in real chicken or pig intestines. The genetic potential doesn’t always translate to real-world function—bacteria may not activate all their genes under normal conditions. The study examined only five bacterial strains, so results may not apply to other beneficial bacteria. Additionally, the study didn’t test whether these bacteria survive digestion, colonize the intestine effectively, or actually improve animal health. Real-world validation through animal feeding trials is essential before commercial application.

The Bottom Line

Based on this research, there is moderate theoretical support for developing multi-strain probiotic products containing these five bacteria for poultry and swine. However, confidence in practical recommendations is currently low because the research is computer-based only. Before implementing changes, farmers should wait for animal feeding trials that demonstrate actual health and performance improvements. If such products become available, they may offer advantages over single-strain probiotics, but this remains to be proven.

This research is most relevant to poultry and swine producers, animal nutritionists, and probiotic manufacturers developing products for farm animals. Veterinarians working with livestock operations may find this information useful for understanding probiotic mechanisms. Pet food manufacturers might also be interested, as similar bacteria are used in pet probiotics. General consumers should note this is not directly applicable to human health, though the principles might eventually inform human probiotic development.

If these bacteria are developed into a commercial probiotic product, benefits would likely appear gradually over 2-4 weeks of consistent use, as the bacteria need time to establish in the intestine and begin producing beneficial compounds. Improvements in feed efficiency and digestion would be the first measurable outcomes. However, this timeline is theoretical—actual products don’t yet exist based on this research.

Want to Apply This Research?

  • If using a multi-strain probiotic product based on this research, track feed conversion ratio (pounds of feed per pound of weight gain) weekly and monitor for changes in stool consistency and digestive health indicators. For poultry, track egg production quality and quantity. For swine, monitor growth rate and overall health observations.
  • Implement a consistent daily probiotic supplementation schedule at the manufacturer’s recommended dose. Pair this with a stable diet containing adequate plant fibers (which these bacteria can break down) to maximize their effectiveness. Avoid unnecessary antibiotic use, which could disrupt the beneficial bacterial community.
  • Establish baseline measurements of current feed efficiency and animal health before starting any probiotic regimen. Continue weekly monitoring for 8-12 weeks to assess whether the multi-strain probiotic provides measurable improvements. Document any changes in digestion, growth rates, or health incidents. Compare results to historical data from your operation to determine if the probiotic is delivering value.

This research is a computer-based genetic analysis and has not been tested in live animals. The findings represent theoretical potential only and should not be used to make immediate changes to animal feeding programs. Consult with a veterinarian or animal nutritionist before implementing any new probiotic products. Products based on this research do not yet exist commercially. This analysis is for informational purposes and does not constitute medical or veterinary advice. Always follow label directions and consult professionals before making changes to animal care protocols.