英国雷丁大学研究人员发现，制造奶酪独特风味的微生物可能对肠道健康带来益处。1研究团队对牛津郡工匠奶酪生产商Nettlebed Creamery生产的三种奶酪进行了分析，包括熟成超过一周的软白霉奶酪、熟成数周的水洗皮半软奶酪，以及熟成约九个月的干草陈年半硬奶酪。1
这些奶酪中含有的细菌具有多种潜在健康功效。1嗜热链球菌在半软和硬质奶酪中保持主导地位，乳球菌则在三种奶酪的整个熟成过程中均被检测到。1丙酸菌产生的丙酸与抗炎特性、胆固醇合成降低和食欲调节相关，1而白霉菌产生的甲壳素则具有益生元潜力。1随着奶酪熟成时间延长，其微生物多样性显著增加，干草陈年奶酪的细菌物种数约为早期的四倍。1此外，成熟后的三种奶酪中乳糖几乎完全消失。1研究成果已发表在《ACS Food Science & Technology》期刊上。1
Researchers at the University of Reading have identified microorganisms in artisanal cheeses that not only create distinctive flavors but may also support digestive health.1 The study examined three cheeses produced by Nettlebed Creamery in Oxfordshire: a soft white-mold variety aged for just over one week, a washed-rind semi-soft cheese matured for several weeks, and a hay-aged semi-hard cheese aged approximately nine months.1
The bacteria present in these cheeses—including thermophilic streptococci and propionic acid bacteria—demonstrated potential health-promoting properties.1 Propionic acid produced by certain bacteria has been linked to anti-inflammatory effects, reduced cholesterol synthesis, and appetite regulation.1 Additionally, mold species such as Penicillium generate chitin, which may function as a prebiotic.1 The diversity of bacterial species increased significantly during maturation, with the aged hay variety containing nearly four times as many species as earlier stages.1 Meanwhile, lactose content in all three mature cheeses was virtually eliminated through the aging process.1 The findings were published in ACS Food Science & Technology.1
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