The bacteria that make cheese taste so good may also benefit your gut

Scientists have discovered the bacteria responsible for the distinctive flavors of three British artisan cheeses and these microorganisms may also offer potential health benefits. Researchers from the University of Reading's Food Microbial Sciences Unit studied the microbial and biochemical changes in three locally produced Oxfordshire cheeses as they matured.

Their findings, published in ACS Food Science & Technology, suggest that some of the bacteria that give each cheese its unique character may also be beneficial to those who consume them. The study focused on three types of cheese made by Nettlebed Creamery in Oxfordshire: a soft white rind cheese, a washed rind semi-soft cheese, and a semi-hard hay-aged cheese.

Lead author Sabrina Longley, a PhD researcher, stated that good cheese is not only delicious but also contains microbial life that could have positive effects on gut health. The aging process enhances the cheese's aroma and texture through the activity of various beneficial bacteria. The fats and proteins in the cheese may also protect these bacteria during their journey through the digestive tract, making cheese an effective means of delivering probiotics to the gut.

Multiple bacterial communities were found in all three cheeses, including Streptococcus thermophilus and Lactococcus lactis, which are commonly used as yogurt starters. Additionally, the washed rind cheese and hay-aged cheese contained Propionibacterium freudenreichii, a bacterium that produces propionic acid, associated with anti-inflammatory properties, reduced cholesterol synthesis, and appetite regulation.

The white mold Penicillium candidum, which forms the characteristic rind on the soft cheese, produces chitin, a dietary fiber that may act as a prebiotic, feeding beneficial gut bacteria. Hay aging also significantly increased the bacterial diversity in the harder cheese, with nearly four times as many bacterial species as earlier in the aging process.

Lactose, which some people struggle to digest, was almost entirely eliminated from the cheeses during the maturation process. While the researchers caution that further studies are needed to determine the effects of these bacterial populations in the human gut, the findings indicate that cheese could be more than just a tasty treat; it may also contribute to gut health.