Researchers at the University of Reading found that the microbes responsible for giving certain artisan cheeses their distinctive flavors might also offer benefits for human gut health. The team tracked microbial and biochemical changes during the maturation of three Oxfordshire cheeses. They discovered bacteria with recognized probiotic potential (like Streptococcus thermophilus and Lactococcus lactis) that could support beneficial gut microbes. Additionally, the white mold Penicillium candidum used in some soft cheeses produces chitin — a dietary fiber that acts as a prebiotic, feeding existing beneficial bacteria. The study suggests that the cheese matrix might also help protect these beneficial microbes as they travel through the digestive tract.
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