The bacteria that make cheese taste so good may also benefit your gut
Scientists studying three artisan British cheeses found that the microbes responsible for their distinctive flavors may also offer surprising benefits for gut health. As the cheeses matured, helpful bacteria transformed their aromas and textures while potentially producing compounds linked to reduced inflammation, cholesterol regulation, and appetite control.
Scientists have discovered the bacteria responsible for the flavors of three British artisan cheeses, some of which could potentially benefit human gut health. Researchers from the University of Reading's Food Microbial Sciences Unit examined three cheeses produced by Nettlebed Creamery in Oxfordshire, focusing on their microbial and chemical changes during maturation.
Lead author Sabrina Longley noted that artisan cheeses contain a wealth of microbial life that could positively impact gut health. The study found that all three cheeses contained probiotic bacteria, such as Streptococcus thermophilus and Lactococcus lactis, which can support beneficial gut microbes. The washed rind and hay-aged cheeses also contained Propionibacterium freudenreichii, which produces anti-inflammatory and cholesterol-reducing compounds.
The white mold Penicillium candidum on the soft cheese's rind generates chitin, a prebiotic fiber that feeds beneficial gut bacteria. Additionally, lactose is largely eliminated during the aging process, making cheese an effective delivery system for probiotics to the gut. While the study is promising, more research is needed to understand how these bacterial populations interact with the human gut microbiota and the potential health effects of consuming cheese.
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