Bacteria in artisan British cheeses may benefit gut health while creating distinctive flavors

Scientists at the University of Reading identified bacteria in three Oxfordshire artisan cheeses that produce compounds associated with reduced inflammation, cholesterol regulation, and appetite control. Streptococcus thermophilus, Lactococcus lactis, and Propionibacterium freudenreichii were found in the cheeses, with the latter producing propionic acid linked to health benefits.

The study examined three specific cheeses and identified bacteria with recognized probiotic potential; translating these findings to consistent health benefits from cheese consumption in humans requires further research.