The Bacteria that Make Cheese Taste So Good May Also Benefit Your Gut

Scientists have identified the bacteria responsible for the unique flavors of three British artisan cheeses. Intriguingly, some of these microbes might also offer advantages for human health.

Researchers at the University of Reading's Food Microbial Sciences Unit meticulously tracked the microbial and biochemical transformations occurring during the maturation of three locally produced Oxfordshire cheeses. Their discoveries suggest that certain bacteria contributing to each cheese's distinct character could potentially benefit consumers.

The study, published in ACS Food Science & Technology, focused on three varieties from Nettlebed Creamery in Oxfordshire: a soft white rind cheese aged for just over a week, a washed rind semi-soft cheese maturing over several weeks, and a semi-hard cheese aged in hay for approximately nine months.

Helpful Bacteria Shape Flavor and Texture

Lead author Sabrina Longley, a PhD researcher in the Department of Food and Nutritional Sciences, commented, "Delicious cheese, especially artisan varieties like those we studied, is rich in microbial life that may offer benefits to gut health."

"The aging process cultivates more complex aromas and textures through the action of numerous beneficial bacteria. The cheese's structure, composed of fats and proteins, may also shield these bacteria as they travel through the digestive system, making cheese an excellent delivery vehicle for probiotics to the gut."

To monitor the cheeses' evolution, the researchers gathered samples at various maturation stages, analyzing both their bacterial composition and chemical makeup.

All three cheeses harbored bacteria with recognized probiotic potential, suggesting they could support the growth of beneficial microbes in the gut. Streptococcus thermophilus, commonly used in yogurt production, remained prevalent in the semi-soft and harder cheeses throughout aging. Lactococcus lactis was present in all three cheeses from beginning to end.

The washed rind and hay-aged cheeses also contained Propionibacterium freudenreichii. This bacterium produces propionic acid, a compound linked to anti-inflammatory effects, reduced cholesterol synthesis, and appetite regulation.

Cheese Rinds May Have Prebiotic Potential

Cheese enthusiasts who enjoy eating the rind may have an additional reason to do so. The white mold Penicillium candidum, which forms the characteristic rind on the soft cheese, produces chitin, a dietary fiber with potential prebiotic properties.

Prebiotics serve as a food source for beneficial gut bacteria, potentially fostering positive shifts in the gut microbiota.

The hay-aging process also notably impacted the harder cheese. Its bacterial diversity increased significantly as it matured. The fully aged cheese contained nearly four times the number of bacterial species compared to its earlier stages.

Mature Cheese Contained Very Little Lactose

The researchers also discovered that lactose, the sugar in cow's milk that can be difficult for some individuals to digest, was nearly entirely absent from all three cheeses once they were fully matured.

During fermentation, lactic acid bacteria effectively broke down most of the lactose, leaving minimal amounts by the time the cheeses were ready for consumption.

Sabrina Longley, who is also a cheesemaker at the independent Nettlebed Creamery in Oxfordshire and part-funded the research, is pursuing her PhD part-time with support from a University of Reading regional bursary. This program aids local individuals in pursuing research studies.

The researchers emphasize that further investigation is necessary. Dietary intervention trials will be crucial to ascertain how these bacterial populations function and change within the gut microbiota after cheese consumption, as well as their ultimate impact on the human body.