Study Uncovers Bacteria Linked to Unique Flavors and Potential Health Benefits in British Artisan Cheeses
Scientists from the University of Reading have identified specific bacteria associated with the distinct flavors of three artisan cheeses from Oxfordshire. Their research suggests that these bacteria could also offer health benefits to consumers. The findings were published in the journal ACS Food Science & Technology.
The study focused on cheeses made by Nettlebed Creamery, including a soft white rind cheese matured for just over a week, a washed rind semi-soft cheese that ages over several weeks, and a semi-hard cheese aged in hay for approximately nine months.
Lead author Sabrina Longley, a PhD researcher in the Department of Food and Nutritional Sciences, emphasized the relationship between microbial life and gut health, stating, “Good cheese is delicious, and the artisan varieties we studied are full of microbial life that could have benefits to your gut health.” Longley noted that the aging process enhances the complex aromas and textures of the cheese, facilitated by beneficial bacteria.
Researchers collected samples throughout the maturation stages to analyze the bacterial communities and chemical compositions of the cheeses. Their findings indicated that all three varieties contained bacteria with recognized probiotic potential. Streptococcus thermophilus, commonly used in yogurt production, remained prevalent in the semi-soft and hard cheeses during the aging process, while Lactococcus lactis was present from the beginning to the end in all varieties.
Additionally, the washed rind and hay-aged cheeses featured Propionibacterium freudenreichii, a bacterium known for producing propionic acid, which is linked to anti-inflammatory properties, reduced cholesterol synthesis, and appetite regulation.
Cheese rinds also showed potential health benefits. The white mold, Penicillium candidum, which forms the rind of the soft cheese, produces chitin, a dietary fiber that may act as a prebiotic, nourishing beneficial gut bacteria.
The hay aging process significantly increased the diversity of bacterial species in the semi-hard cheese, nearly quadrupling the variety found as the cheese matured.
Another notable finding was the absence of lactose in the matured cheeses. The researchers discovered that lactic acid bacteria effectively broke down most of the lactose during fermentation, making the cheeses suitable for those with lactose intolerance.
Longley, who combines her research with cheesemaking at Nettlebed Creamery, noted that further studies are needed to explore how these bacterial populations behave in the human gut and their overall effects on health.
