Cheese Bacteria May Offer Gut Health Benefits

Scientists have found that bacteria responsible for the distinct flavors in artisan cheeses may also provide health benefits for the human gut. Researchers at the University of Reading studied three types of British artisan cheeses. They tracked microbial and biochemical changes during the cheese maturation process.

The study focused on a soft white rind cheese, a washed rind semi-soft cheese, and a semi-hard cheese aged in hay. These cheeses were made by Nettlebed Creamery in Oxfordshire. The findings suggest that some bacteria developing the cheeses' unique characteristics could be beneficial to consumers.

All three cheeses contained bacteria with probiotic potential. *Streptococcus thermophilus* remained dominant in the semi-soft and harder cheeses. *Lactococcus lactis* was present in all three varieties. The washed rind and hay-aged cheeses also contained *Propionibacterium freudenreichii*. This bacterium produces propionic acid, which is linked to anti-inflammatory properties, reduced cholesterol synthesis, and appetite regulation.

Cheese rinds may also offer prebiotic benefits. The white mold *Penicillium candidum*, found on the soft cheese rind, produces chitin. Chitin is a dietary fiber that can act as a prebiotic, feeding beneficial gut bacteria. The hay-aging process increased bacterial diversity in the harder cheese, nearly quadrupling species count in the mature product.

Researchers also noted that mature cheeses contained almost no lactose. Lactic acid bacteria break down most lactose during fermentation. This leaves very little by the time the cheeses are ready for consumption. Further dietary intervention trials are needed to confirm how these bacteria affect the human gut after consumption.