A recent study examining microbial communities in traditional British artisan cheeses has identified multiple live strains of lactic acid bacteria (LAB) in the final products, according to a report published in ACS Food Science & Technology. Researchers mapped the microbial composition of three artisan cheeses and found that each contained a distinct population of bacteria, including strains of Lactococcus lactis and other LAB species. These bacteria were alive and viable, not merely residual from fermentation, which is considered a key requirement for probiotic function.
The finding places artisan cheese in the company of yogurt and kefir as a fermented food that can deliver live beneficial microbes. According to the book Probiotics and Prebiotics, lactic acid bacteria have been studied extensively for their roles in gut health and immune modulation [1]. The study adds to a growing body of evidence that traditional fermented dairy products can serve as a natural source of probiotics.
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