# Beneficial Bacteria in Cheese May Support Gut Health Scientists discover probiotic potential in microbes that give British artisan cheeses their distinctive flavors. - **Source:** [Latest Science News -- ScienceDaily](https://brifing.si/source/0eef8637-6c5b-4e79-8f5b-6c9c6b36cf16) - **Published:** 2026-08-17 - **Original article:** - **On Brifing:** https://brifing.si/s/126b8baa-43dd-4364-9aee-3c432cd45963 ## Cheese Microbiome Research Researchers at the University of Reading examined microbial and biochemical changes during the maturation of three artisan cheeses from Oxfordshire. The study revealed that bacteria responsible for cheeses' characteristic flavors may also benefit human gut health. Published in ACS Food Science Technology, the research analyzed three varieties from Nettlebed Creamery, showing how traditional cheese-making preserves beneficial microbes. ## Cheese Varieties and Aging Processes The study included a soft white-rind cheese aged over a week, a washed-rind semi-soft cheese matured for several weeks, and a hay-aged semi-hard cheese aged for nine months. Each type demonstrated unique microbial compositions. Particularly in hay-aged cheese, bacterial diversity increased nearly fourfold during maturation, suggesting environmental factors significantly influence microbial ecosystems in cheese production. ## Bacteria with Probiotic Potential All cheeses contained bacteria recognized for probiotic potential. Streptococcus thermophilus (commonly used in yogurt) remained dominant in semi-soft and hard cheeses. Lactococcus lactis persisted throughout maturation in all three varieties. Washed-rind and hay-aged cheeses also contained Propionibacterium freudenreichii, which produces propionic acid linked to anti-inflammatory properties and cholesterol reduction. ## Prebiotic Effects of Cheese Rind The white mold Penicillium candidum, forming characteristic rinds on soft cheese, produces chitin—a dietary fiber acting as prebiotic. Prebiotics nourish beneficial gut bacteria, potentially improving microbiota composition. This finding provides scientific basis for the practice of eating cheese rinds, suggesting it may offer additional health benefits beyond the cheese's nutritional value. ## Lactose Breakdown Benefits The study found lactose in cow's milk was almost completely broken down during maturation. Lactic acid bacteria fermented most lactose, leaving minimal residues in ready-to-eat cheese. This natural process could make aged cheeses more tolerable for lactose-sensitive individuals, offering them access to dairy's nutritional benefits without digestive discomfort. ## Researcher Background Lead author Sabrina Longley, a PhD researcher at Reading University, also works as cheesemaker at Nettlebed Creamery which partially funded the study. Conducting her research part-time with support from a regional bursary program, Longley represents a growing trend of practitioner-researchers bridging food production and academic science, particularly in traditional food studies. ## Future Research Directions Scientists emphasize need for further studies to understand how these bacterial populations behave in human gut microbiota post-consumption. Dietary intervention trials are crucial to establish clinical effects of cheese-derived probiotics. Such research could validate traditional food practices with modern scientific rigor, potentially leading to functional food development. ## Health Potential of Traditional Foods This study illuminates intersections between traditional food production methods and modern health science. Fermented products like artisan cheeses may serve as functional foods beyond their culinary value. The findings raise new questions about complex relationships between food microbiology and human health, suggesting traditional practices might harbor overlooked health benefits worth scientific exploration. ## Sources covering this story - https://www.sciencedaily.com/releases/2026/08/260816044847.htm — --- _Summary written by Brifing from the original reporting. Copyright in the original article belongs to its publisher; read the full piece at the link above._