This research was published on 16th April 2019 in Iowa University and its full title is, “Brevibacterium from Austrian hard cheese harbor a putative histamine catabolism pathway and a plasmid for adaptation to the cheese environment”
Essentially this research suggests that bacteria in cheese rind could play a role in cheese allergy control. Cheese allergies are most prevalent in ripened cheeses and so the researchers looked closely at the microbial communities that develop in the cheese rinds of such cheeses.
They discovered that some of the microbes on the rinds produce histamine as a by product of fermentation. Foods that contain high levels of histamine can cause rashes and other symptoms associated with allergic reactions. By identifying the specific microbes which do this, it will be possible to change the microbial community, minimising those which produce histamine.
Read the article about the research on www.futurity.org by clicking here.
Read the full scientific report here: https://www.nature.com/articles/s41598-019-42525-y