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Cheese Microbes Boost Gut Health, Study Reveals
26 May
Summary
- Bacteria and fungi in cheese create its unique flavors and textures.
- Microbes in cheese may offer significant benefits for gut health.
- Specific bacteria like S. thermophilus and L. lactis were found to be dominant.
Microorganisms such as bacteria and fungi are key to transforming milk into cheese, imparting unique flavors, aromas, and textures. Recent scientific research suggests these microbes might also contribute positively to gut health.
Scientists at the University of Reading investigated the microbial communities in cheeses from Nettlebed Creamery. They analyzed how these communities evolved during the aging process of soft white-rind and semi-hard cheeses.
Their findings, published in ACS Food Science & Technology, revealed the presence of bacteria with recognized probiotic potential. These included Streptococcus thermophilus, a common yogurt starter, and Lactococcus lactis, found consistently throughout aging.
Furthermore, the white mold Penicillium candidum, forming the rind of soft cheeses, produces chitin. This dietary fiber acts as a prebiotic, nourishing beneficial gut bacteria and potentially promoting a healthier gut microbiome.
