Artisan cheese microbes may boost gut health, study suggests
Researchers at the University of Reading found that bacteria responsible for the flavors of three British artisan cheeses also show potential probiotic benefits.
A team led by PhD researcher Sabrina Longley tracked microbial and chemical changes in three locally produced Oxfordshire cheeses as they matured. Dominant bacteria—including Streptococcus thermophilus, Lactococcus lactis and Propionibacterium freudenreichii—persisted and generated metabolites associated with reduced inflammation, lower cholesterol synthesis and appetite modulation. The soft cheese’s white mold, Penicillium candidum, produced chitin, which may act as a prebiotic for gut microbes.
Aging in hay dramatically increased bacterial diversity, with the fully mature cheese harboring almost four times more species than early samples. Fermentation also eliminated most lactose, making the cheeses easier to digest. While the findings are promising, the authors note that human dietary trials are needed to confirm health effects.
Why it matters
The study links popular cheese flavors to possible gut-health benefits, highlighting food as a vehicle for probiotics.
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